Cordon Bleu is translated from French as "blue ribbon". Strange name for meat rolls, is not it? And the thing is that this dish came up mistress of Louis XV, Madame du Barry. Refreshments so pleased His Majesty that he ordered Welcome Madame Blue Ribbon award.
Initially, for the preparation of this dish used beef, Emmental cheese, Gryuyer or Raclette, as well as low-fat cooked or smoked ham. In the modern version of the rolls prepared at the request of veal, chicken breast or pork flesh. Korndon blue reminiscent of all your favorite chicken Kiev, but it is much easier to make and will be a real hit your New Year's table.
INGREDIENTS
• Chicken breasts - 2 pcs.
• Ham - 6 pieces
• Cheese - 6 pieces
• Butter - 6 thin slices
• Eggs - 3-4 pieces.
• flour - 1 cup
• Breadcrumbs - 1 cup
• Salt and pepper - to taste
PREPARATION Step by step
1. Chicken fillet cut into three thin slices (two breasts get 6 rolls), cover with plastic wrap and gently repel kitchen hammer. Salt, pepper, optional add your favorite spices.
2. On each piece of chicken put a slice of ham and cheese. We turn rolls fillet.
3. Carefully paniruem rolls in flour, put into the beaten egg and then carefully rolled in breadcrumbs and place in a baking dish.
4. On top of each roll put a thin slice of butter.
5. Preheat oven to 190 degrees and put it rolls for 15-20 minutes. Hot immediately serve. Bon Appetit!
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