Chicken Cordon Bleu

Ingredients Specification Unit Quantity

Chicken Breasts Wash and Drained kg .250
Salt Iodized kg .005
Pepper Fresh Ground Kg .060
Ham Cooked Pcs 2
Swiss Cheese Sliced Pcs 4
Butter Melted kg 0.060
Breadcrumbs kg .250
garlic granulated tsp 0.01
onion granulated tsp 0.01
lemon Pc/s 1
parmesan cheese grated and divided kg .10
Butter kg 0.030
Flour kg 0.030
Milk fresh kg .250
Mustard Kg 0.060
parmesan cheese grated kg .10
Salt iodized Kg 0.005
pepper ground kg 0.005
Egg Pc/s 4

Instructions
Preheat oven to 350 degrees F. Lightly pound the chicken using a rolling pin. Season both sides of the chicken with salt and
paper.
Once the chicken breast is flattened, lay them down and top it with two slices of cooked ham and two slices of cheese. Then
roll together the ham and cheese neatly.
Place it on one end of the chicken breast and start rolling it in gently towards the opposite end.
Secure the sides with toothpicks. Repeat the same steps with the remaining chicken. Set aside.
In a low-medium hot pan or skillet, slightly toast the breadcrumbs with butter until it appears light brown. Next, season it
then with granulated garlic and onion, grated lemon and half cup of grated Parmesan. Give it a quick stir and set aside.
In a small bowl, lightly beat an egg and dredge in carefully the chicken rolls; making sure every inch of it is covered with
the egg mixture for the breadcrumbs to cling to.
Gently coat the chicken with the browned breadcrumb mixture.
Then transfer chicken to the greased shallow baking pan and bake for 20-25 minutes or until browned and cooked
through.
Mustard Sauce
In a skillet or pan, melt butter over medium-heat and whisk in flour and cook until it browns – about a minute.
Then slowly pour in milk while scraping the bottom or until flour is blended in.
Add mustard, the remaining cheese, and salt and pepper. Cook it for 3 minutes while whisking consistently until it thickens.
Remove from heat and serve with the Chicken Cordon Bleu.