Chicken cordon bleu is a dish that involves wrapping chicken thighs in ham and cheese before baking in a bubbling cheese sauce. Sound good? Give this easy version a go.
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Ingredients
- 4 free-range chicken thighs
- 4 slices ham
- 4 slices emmental cheese
- 40g butter
- 3 tbsp plain flour
- 400ml whole milk
- 100ml dry white wine
- 25g finely grated parmesan
- 100g torn sourdough bread
- 1 tsp olive oil
- 1 crushed garlic clove
- Chopped fresh parsley leaves
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Skin and debone the chicken thighs, then sandwich each between 2 sheets of compostable baking paper and use a rolling pin to flatten to 0.5cm thick. Top each thigh with a slice each of ham and emmental cheese, then roll up and put seam-side down in an ovenproof baking dish.
- Whisk the butter, plain flour, milk and white wine in a pan over a low heat. Bring to the boil, then simmer for 3-4 minutes. Take off the heat, stir in the finely grated parmesan and season. Pour the sauce over the chicken, put in the oven and bake for 25 minutes.
- Meanwhile, whizz the sourdough, olive oil and garlic clove to fine crumbs in a food processor. Scatter the crumbs over the chicken and bake for 10-15 minutes more or until golden. Serve scattered with chopped fresh parsley leaves, if you like.
Nutrition
- 495kcals Calories
- 26g (13.2g saturated) Fat
- 34.8g Protein
- 25.2g (5.5g sugars) Carbs
- 1.2g Fibre
- 1.2g Salt
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