Cordon Bleu à la Crème

 


  • 2 chicken breasts
  • 150 gr.( 0,33 lbs ) margarine
  • 4 slices of salami
  • 2 slices of cheddar cheese
  • 1 egg
  • 1 cup of breadcrumbs
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt

For the sauce;

  • 100 gr. ( 0,22 lbs )instant cream
  • 3 cloves of garlic
  • 1 tablespoon of wheat starch
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper


Open the middle of the chicken breast and thin it a little, or get the chicken breast thinner at the market you bought. Place the ham inside. Put cheddar cheese or cheddar cheese on top of the ham. We put ham on it again. Cover the other side of the chicken breast on top. The cheese should not overflow. Cover the open sides of the chicken with a toothpick so that it does not open. It's like sewing. We beat the egg. We find the chickens, which we first dipped in breadcrumbs, then the eggs. Then we find it again in breadcrumbs.

Melt our butter in the pan. Put the chicken we prepared on it and fry it on low heat until it is cooked. After we think it's cooked, we cook the other one in the same way. We put two chickens in the same pan. We cook some more. Put the cream and starch in the sauce pan. We clap. We cook it on low heat until it thickens. Put the crushed garlic in it and add spices. After it boils, we set it aside.

Spread the cream sauce on the plate where you will serve the chickens. We put the chicken on it and pour the sauce on it. We are serving.

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