The Batch Lady Chicken Cordon Bleu
This delicious chicken cordon bleu can be made ahead of time and stored in the fridge or freezer until ready to cook, perfect for a future fuss-free dinner that will guarantee satisfaction.
From the book
The Batch Lady Rapid Dinners
100 prep-ahead meals that will make dinner a breeze.
Grab-and-cook recipes you can keep in the fridge or freezer.
With recipes suitable for the hob, oven, slow cooker and air fryer.
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Introduction
This classic recipe is an easy Grab and Cook meal that the whole household will love! Crispy breaded chicken with a melted cheese and ham filling, what more could you want. Serve with some potato wedges and salad. For this recipe, you’ll need eight wooden cocktail sticks
Ingredients
| 4 slices of | wafer-thin ham |
| 1 tbsp | cream cheese |
| 1 x 150g ball of | mozzarella, drained and cut into 8 slices |
| 4 | skinless, boneless chicken breasts |
| 1 cup (45g) | panko breadcrumbs |
| ½ cup (60g) | plain flour |
| 2 | eggs, beaten |
| salt and pepper | |
| To cook: | |
|---|---|
| olive oil |
Essential kit
You will need: eight wooden cocktail sticks
Method
If making ahead for the fridge or freezer
Lay one of the ham slices on a chopping board. Spoon 1 tablespoon of the cream cheese onto the slice, lightly spread it out to the edges, then place 2 slices of mozzarella in the centre. Roll up the ham into a sausage shape and set aside. Repeat with the rest of the ham, cream cheese and mozzarella slices.
Place the chicken breasts on the chopping board. Using a sharp knife, slice down the side of each chicken breast to create a small pocket, making sure you do not cut all the way through.
Insert the ham in the centre of each pocket and then fold the flap over.
Put the breadcrumbs into a wide, shallow bowl. Put the flour into another bowl and the beaten eggs into a third
bowl. Season each bowl with salt and pepper, then mix well.
Take one of the chicken breasts and, making sure it is well coated on all sides at each stage, dip it first in the flour, then in the beaten egg and lastly in the breadcrumbs. Repeat with the other chicken breasts.
Secure the pocket of each chicken breast by spearing it with 2 wooden cocktail sticks to stop the filling from oozing out.
Place the chicken in a large labelled freezer bag and seal. Freeze flat.
To cook in the oven: Remove the bag from the freezer and leave to fully defrost. Preheat the oven to 180°C. Place the chicken breasts on a baking tray and drizzle with a little olive oil. Cook for 30–35 minutes, until the chicken is golden and cooked through.
To cook in the air fryer: Remove the bag from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Place the stuffed chicken breasts in the air fryer and drizzle with a little olive oil. Cook for 25 minutes, turning over halfway, until the chicken is golden and cooked through.
If cooking now
Follow the method in the ‘if making ahead’ section up until the end of step 6
To cook in the oven: Preheat the oven to 180°C. Place the stuffed chicken breasts on a baking tray and drizzle with a little olive oil. Cook for 30–35 minutes, until the chicken is golden and cooked through.
To cook in the air fryer: Preheat the air fryer to 180°C. Place the stuffed chicken breasts in the air fryer and drizzle with a little olive oil. Cook for 25 minutes, turning halfway, until the chicken is golden and cooked through.
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