Stuffed chicken breasts ‘Cordon Bleu’

There are recipes which, with their special flavour and universal appeal, win over the widest variety of palates, from the most demanding who are willing to eat only something pleasing – such as those of children - to those who are a bit older and not so fussy. The recipe we offer today is a veritable symbol of ‘pleasure-cookery’, homemade and simple: the chicken ‘cordon bleu’, or chicken breast filled with cheese and spinach, then fried in hot oil, with a side dish of delicious, tasty potato croquettes. This interesting variant is perfect for giving to your children when you want something that appeals to them, but perhaps also want to take advantage of the opportunity to make them eat some vegetables, such as spinach. Are you ready for the challenge of making a classic?

Take the chicken breast and cut it into fairly thick and regular slices. With a very sharp knife, make a cut inside the slice of chicken so as to form a pocket. Into this pocket you put a slice of cheese and a little cooked spinach, squeezed of all its moisture. Beat two eggs and place in a dish, and on another add some breadcrumbs. Then dip the filled chicken pieces in the egg and then in the breadcrumbs so as to coat them. Put half a finger’s width of olive oil in a frying pan and heat until very hot, then fry the chicken breasts until they are nicely browned.