Chicken Cordon Bleu with baked vegetable risotto

Cordon Bleu is a delicious French classic traditionally made with Swiss cheese. Veal can replace the chicken in this version.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 60 minutes

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Ingredients

• 4 boneless skinless chicken breasts, halved
• 2 slices ham, cut in half
• 1/4 cup cream cheese
• 1/4 cup grated cheddar cheese
• 1egg white
• 125 ml (1/2 cup) bread crumbs
• 5 ml (1 tsp) ppaprika

 

Baked vegetable risotto

• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) onion, finely chopped
• 2 cloves garlic, finely chopped
• 250 g brown mushrooms, quartered
• 10 ml (2 tsp) chopped fresh rosemary leaves
• 250 ml (1 cup) Spekko Royal Umbrella Jasmine Rice
• 500 ml (2 cups) chicken stock
• 125 ml (1/2 cup) white wine
• ½ punnet sliced green beans
• 1 red pepper, roasted, then cut into strips
• 250ml (1 cup)  Parmesan cheese, grated

Method

1. Heat the oven to 180°C. Grease a baking tray.
2. Place 1 chicken breast half, boned side up, between 2 pieces of cling-wrap. Working from centre, gently pound chicken with flat side of rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
3. Place 1 half slice of ham on each chicken breast half. Spread each with 1 tablespoon cream cheese; sprinkle each with 1 tablespoon Cheddar cheese. Starting at short end, roll up. Secure with wooden toothpicks; press edges to seal.
4. Place egg white in small shallow bowl; beat slightly. Place bread crumbs in another shallow bowl. Carefully dip chicken rolls in egg white; coat with breadcrumbs. Place chicken rolls, seam side down in the baking tray. Bake for 20 – 25 minutes or until juices run clear. Remove toothpicks before serving. Sprinkle with paprika.
For the risotto
1. Heat oven to 200°C. Spray a casserole dish with cooking spray. Heat olive oil in a large pot over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes. Add rice. Cook 2 minutes, stirring constantly. Add chicken stock and wine; heat to boiling. Remove from heat; pour into casserole.
2. Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.