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?

Ingredients

  • chicken breast 4 slices of chicken breast
  • cheese slices 4 units
  • spinach 100 grams Already cooked
  • eggs 2 units
  • breadcrumbs
Information
15 minutes Total time
8 minutes Active time
Serves 2 persons
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Preparation

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.

Tips
What if you don’t want to make a pocket to fill the chicken? You could instead opt to fold into two a slice of chicken breast that is large enough and not very thick.
Trivia
The creation of this dish could be attributed to the famous French cooking school ‘Le Cordon Bleu’.

Step by step

**Click on the photos to access full step by step!

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