# Corgiana (Chicken Cordon Bleu and Chicken Parmigiana love child)

A delicious fusion dish combining the flavors of chicken cordon bleu and chicken parmigiana, baked to perfection.

- Total time: 25 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- baking dish
- oven
- knife

## 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.

## Source

- Original video: https://www.facebook.com/watch/?v=5999336590120355
- Recipe page: https://www.cliprecipe.com/recipe/4f0b2494-03ab-4fd7-9fe2-51e52963d8d3
- Extracted: 2026-05-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt