Tuesday, March 27, 2007

The afternoon before the morning after

The dinner - Chicken filet Cordon Bleu with oven roast vegetables and potatoes dauphinoise

This is a slightly different version of the Cordon Bleu, as I do not use bread crumbs to coat the chicken breasts and I use Irish cheddar for the filling. Crumb the chicken, and use swiss cheese for the authentic version.

2 large chicken breasts
six slices of cheddar
2 large slices of boiled ham
Olive oil

Make an incision in the breasts in order to make a pocket for the filling. You can also use a mallet to flatten the breasts and make them easier to fill. Spread mustard in the pocket, then add ham and cheese. Roll the breasts together. Pour a little olive oil over the fillets and season. Place in dish, and bake on a very low heat (100C / 215F) for 2-2 1/2 hours. Then increase the heat to 200C / 400F for 15-20 minutes to crisp the skin.

Use 500 grs / 1 lbs frozen vegetables. Mix with oil and seasoning. Allow to bake with the chicken. Stir on and off.

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