Gourmet chicken cordon bleu with creamy garlic sauce

Gourmet chicken cordon bleu with creamy garlic sauce

Serves 4

This elevated take on a French classic brings richness, crunch and serious indulgence to the table. Juicy chicken breasts are stuffed with Brady Family Wood Smoked Ham, parmesan and mozzarella, then coated in a parmesan-cracked pepper breadcrumb for extra flavour and crunch. Baked until golden and served with a silky garlic cream sauce, it’s comfort food with a refined twist. A brilliant showstopper for weekend dinners or special occasions—without the faff.

INGREDIENTS

For the cordon bleu

  • 4 chicken fillets
  • 8 slices of Gruyère cheese
  • 4 slices of Brady Family Turf Smoked Ham
  • 70g plain flour
  • 1 tbsp smoked paprika, optional
  • Salt and black pepper
  • 2 eggs, beaten
  • 200g breadcrumbs
  • 50g Parmesan, grated
  • Cooking spray

For the creamy garlic sauce

  • 1 tbsp butter
  • 2 cloves garlic, grated or finely chopped
  • 100ml chicken stock
  • 180ml double cream
  • 1 tbsp parsley, finely chopped
  • 30g Parmesan, grated
  • 1 tsp lemon juice

To Serve

  • Green salad

METHOD

  1. Use a small sharp knife to cut a pocket into the middle of each chicken fillet, being careful not to cut all the way through.
  2. Place two slices of cheese and one slice of Brady Family Turf Smoked Ham into each pocket. Close the pockets over and seal each one with toothpicks.
  3. Place the flour into a shallow bowl and season with smoked paprika, salt and pepper. Beat the egg in a second bowl and add the breadcrumbs and grated parmesan to a third bowl.
  4. One at a time, dredge the stuffed chicken fillets in the flour mix, then coat in the beaten egg. Shake off any excess, then coat the chicken in the breadcrumb mix, pressing the breadcrumbs on if needed.
  5. Place the stuffed fillets in the basket of the air fryer, and at 180˚C for 18-20 mins, turning after 10 minutes or until completely cooked.
  6. While the cordon bleu is cooking, you can make the creamy garlic sauce. Melt the butter in the pan, add the garlic and cook for two minutes. Pour in the stock, cream and parsley. Simmer for five minutes, until the sauce starts to thicken. Stir in the Parmesan, lemon juice and more salt and pepper.
  7. Serve the chicken cordon bleu with the creamy garlic sauce and green salad.
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