Corgiana (Chicken Cordon Bleu and Chicken Parmigiana love child)

25 mins
Serves 1
facebook.com

Directions

  1. 1Slice the chicken breast in the middle and flatten it using the back of a knife.
  2. 2Slice the chicken breast in the middle and flatten it using the back of a knife.
  3. 3Slice the chicken breast in the middle and flatten it using the back of a knife.
  4. 4Season the flattened chicken breast with salt, paprika, and a little pepper. Rub it in and let it sit for 3 to 5 minutes for the flavor to penetrate.
  5. 5Season the flattened chicken breast with salt, paprika, and a little pepper. Rub it in and let it sit for 3 to 5 minutes for the flavor to penetrate.
  6. 6Season the flattened chicken breast with salt, paprika, and a little pepper. Rub it in and let it sit for 3 to 5 minutes for the flavor to penetrate.
  7. 7Roll the flattened chicken breast with ham, cream cheese, and cheese.
  8. 8Roll the flattened chicken breast with ham, cream cheese, and cheese.
  9. 9Roll the flattened chicken breast with ham, cream cheese, and cheese.
  10. 10Dip the rolled chicken in two cracked eggs.
  11. 11Dip the rolled chicken in two cracked eggs.
  12. 12Dip the rolled chicken in two cracked eggs.
  13. 13Cover the chicken with a mixture of flour and bread crumbs.
  14. 14Cover the chicken with a mixture of flour and bread crumbs.
  15. 15Cover the chicken with a mixture of flour and bread crumbs.
  16. 16Chill the prepared chicken in the freezer or wrap it with cling wrap to make it tighter.
  17. 17Chill the prepared chicken in the freezer or wrap it with cling wrap to make it tighter.
  18. 18Chill the prepared chicken in the freezer or wrap it with cling wrap to make it tighter.
  19. 19For the marinara sauce, sauté minced garlic and minced onion in 5 tablespoons of Clara palm oil until caramelized.
  20. 20For the marinara sauce, sauté minced garlic and minced onion in 5 tablespoons of Clara palm oil until caramelized.
  21. 21For the marinara sauce, sauté minced garlic and minced onion in 5 tablespoons of Clara palm oil until caramelized.
  22. 22Add pepper and salt to the sautéed garlic and onion.
  23. 23Add pepper and salt to the sautéed garlic and onion.
  24. 24Add pepper and salt to the sautéed garlic and onion.
  25. 25Add diced tomatoes and a lot of salt.
  26. 26Add diced tomatoes and a lot of salt.
  27. 27Add diced tomatoes and a lot of salt.
  28. 28Be generous with pepper, Italian seasoning, and fresh basil for a flavorful sauce.
  29. 29Be generous with pepper, Italian seasoning, and fresh basil for a flavorful sauce.
  30. 30Be generous with pepper, Italian seasoning, and fresh basil for a flavorful sauce.
  31. 31For the béchamel sauce, melt 5 tablespoons of butter and fry 5 tablespoons of flour.
  32. 32For the béchamel sauce, melt 5 tablespoons of butter and fry 5 tablespoons of flour.
  33. 33For the béchamel sauce, melt 5 tablespoons of butter and fry 5 tablespoons of flour.
  34. 34Add 250ml milk and 125ml water to the béchamel mixture.
  35. 35Add 250ml milk and 125ml water to the béchamel mixture.
  36. 36Add 250ml milk and 125ml water to the béchamel mixture.
  37. 37Add a pinch of nutmeg to the béchamel sauce.
  38. 38Add a pinch of nutmeg to the béchamel sauce.
  39. 39Add a pinch of nutmeg to the béchamel sauce.
  40. 40Fry the cordon bleu in Clara palm oil until half-cooked.
  41. 41Fry the cordon bleu in Clara palm oil until half-cooked.
  42. 42Fry the cordon bleu in Clara palm oil until half-cooked.
  43. 43In a baking dish, place a layer of marinara sauce.
  44. 44In a baking dish, place a layer of marinara sauce.
  45. 45In a baking dish, place a layer of marinara sauce.
  46. 46Line up the half-cooked cordon bleu in the baking dish.
  47. 47Line up the half-cooked cordon bleu in the baking dish.
  48. 48Line up the half-cooked cordon bleu in the baking dish.
  49. 49Top the cordon bleu with marinara sauce and then béchamel sauce.
  50. 50Top the cordon bleu with marinara sauce and then béchamel sauce.
  51. 51Top the cordon bleu with marinara sauce and then béchamel sauce.
  52. 52Bake in the oven at 180 degrees Celsius for 25 minutes.
  53. 53Bake in the oven at 180 degrees Celsius for 25 minutes.
  54. 54Bake in the oven at 180 degrees Celsius for 25 minutes.

Ingredients

  • 3 pairs Chicken Breast
  • 3 pairs Chicken Breast
  • 3 pairs Chicken Breast
  • 6 slices cheese
  • 6 slices cheese
  • 6 slices cheese
  • 6 slices cream cheese
  • 6 slices cream cheese
  • 6 slices cream cheese
  • 6 slices cooked ham
  • 6 slices cooked ham
  • 6 slices cooked ham
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • spanish paprika
  • spanish paprika
  • spanish paprika
  • bread crumbs
  • bread crumbs
  • bread crumbs
  • flour
  • flour
  • flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 can diced tomatoes
  • 1 can diced tomatoes
  • 1 can diced tomatoes
  • 2 bulbs minced onions
  • 2 bulbs minced onions
  • 2 bulbs minced onions
  • 1 bulb minced garlic
  • 1 bulb minced garlic
  • 1 bulb minced garlic
  • 5 tbsp Claro Palm Olein Oil
  • 5 tbsp Claro Palm Olein Oil
  • 5 tbsp Claro Palm Olein Oil
  • fresh Basil Leaves
  • fresh Basil Leaves
  • fresh Basil Leaves
  • 1 pinch italian seasoning
  • 1 pinch italian seasoning
  • 1 pinch italian seasoning
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp flour
  • 5 tbsp flour
  • 5 tbsp flour
  • 250 ml milk
  • 250 ml milk
  • 250 ml milk
  • 125 ml water
  • 125 ml water
  • 125 ml water
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg

Equipment

baking dishovenknife

Tips

  • Tenderize and flatten chicken breast with the back of a knife if you don't have a hammer.
  • Chill the rolled chicken in the freezer or wrap with cling wrap for a tighter roll.
  • Only half-cook the cordon bleu before baking to avoid drying it out.
  • Serve with pasta and garlic bread.