At first it seemed as a big sacrifice not frying them in tasty butter, something that she refused to have. But, honestly, what came out of the oven was really tasty and without any greasiness. The melted cheese compensated the absence of butter and the roasting of the breadcrumbs made a lot of difference.
Chicken Gordon Blue
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Slice the chicken breasts in half and pound them to 0.5 cm thickness.
Season them with the salt and pepper and spread the mustard all-over them.
Then add 1-2 slices of ham and 1-2 slices of gouda cheese.
Roll the chicken breasts tightly using the lower plastic wrap,
and place in the refrigerator for 30’.
Take an oven proof dish and add the breadcrumbs, lightly spray with oil and place in the oven for about 7’.
take 3 deep plates and add to one of them the flour mixed with the coriander,
to another the beaten eggs with the milk, which we mixed well,
and to the last one the roasted panko breadcrumbs mixed with the granulated garlic.
one by one dredge the rolled chicken in the flour mixture,
then dip in the egg plate
and finally coat with breadcrumbs.
Put in the oven and bake for about 25’,
until golden brown and just cooked through.
Here you can find more of my Recipes with Chicken.
Chicken Gordon Blue
Servings: 6 People
Ingredients
- 3 Chicken Breasts , about 250g each, without the skin
- 8 slices Cooked/boiled Ham
- 8 slices Gouda Cheese , Charalambides Christis
- 2 tbsp Dijon Mustard , recipe in sauces sections otherwise use store-bought
- 75g Panko Breadcrumbs
- 1 tsp Granulated Garlic
- 75g all-purpose flour
- 2 Large Eggs , lightly beaten with 2 tbsp of Charalambides Christis Fresh Milk Full Fat 3%
- 1 tsp dry Coriander , ground
- Rapeseed Oil , or Peanut oil, in spray form
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Pre-heat the oven to 200°C, air circulation, rack set at the middle.
- Place the chicken breasts on a cutting board lined with plastic wrap, slice them in half and cover the sliced breasts with another plastic wrap. Use a meat hammer, the smooth side, to pound them to about 0.5 cm thickness, working from the middle towards the ends.
- Remove the top plastic wrap, season them with the salt and pepper and spread the mustard all-over them. Then add on each pounded breast a slice of the ham and a slice of gouda cheese, adding more if required to cover the whole surface while making sure that they don’t come out of the chicken breast area.
- Roll the chicken breasts tightly using the lower plastic wrap and place in the refrigerator for 30’.
- Take an oven proof dish and add the breadcrumbs, spreading them all over the dish. Lightly spray with oil and place in the oven for about 7’ to be roasted until lightly golden browned.
- In the meantime, we take 3 deep plates and add to one of them the flour mixed with the coriander, to another the beaten eggs with the milk, which we mixed well, and to the last one the roasted panko breadcrumbs mixed with the granulated garlic.
- Take out the rolled chicken from the refrigerator, remove their wrap and one by one dredge them in the flour mixture, then dip in the egg plate and finally coat with breadcrumbs.
- Place the dredged chicken rolls in the same oven proof dish used previously, that has been lightly sprayed with oil, and spray a bit of oil over the chicken rolls. Make sure that there is some 2cm space between them. Put in the oven and bake for about 25’, until golden brown and just cooked through. Cut each roll in half and serve with the tabbouleh salad.
