Directions
- 1Slice the chicken breast in the middle and flatten it using the back of a knife.
- 2Season 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.
- 3Roll the flattened chicken breast with ham, cream cheese, and cheese.
- 4Dip the rolled chicken in two cracked eggs.
- 5Cover the chicken with a mixture of flour and bread crumbs.
- 6Chill the prepared chicken in the freezer or wrap it with cling wrap to make it tighter.
- 7For the marinara sauce, sauté minced garlic and minced onion in 5 tablespoons of Clara palm oil until caramelized.
- 8Add pepper and salt to the sautéed garlic and onion.
- 9Add diced tomatoes and a lot of salt.
- 10Be generous with pepper, Italian seasoning, and fresh basil for a flavorful sauce.
- 11For the béchamel sauce, melt 5 tablespoons of butter and fry 5 tablespoons of flour.
- 12Add 250ml milk and 125ml water to the béchamel mixture.
- 13Add a pinch of nutmeg to the béchamel sauce.
- 14Fry the cordon bleu in Clara palm oil until half-cooked.
- 15In a baking dish, place a layer of marinara sauce.
- 16Line up the half-cooked cordon bleu in the baking dish.
- 17Top the cordon bleu with marinara sauce and then béchamel sauce.
- 18Bake in the oven at 180 degrees Celsius for 25 minutes.
Ingredients
- 3 pairs Chicken Breast
- 6 slices cheese
- 6 slices cream cheese
- 6 slices cooked ham
- salt
- pepper
- spanish paprika
- bread crumbs
- flour
- 2 eggs
- 1 can diced tomatoes
- 2 bulbs minced onions
- 1 bulb minced garlic
- 5 tbsp Claro Palm Olein Oil
- fresh Basil Leaves
- 1 pinch italian seasoning
- 5 tbsp butter
- 5 tbsp flour
- 250 ml milk
- 125 ml water
- 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.
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