Chicken Cordon Bleu

(Based on a Hairy Bikers recipe)
Serves 2
2 Skinless Chicken breasts (p)
2 Slices of thick cut lean ham (p)
2x 30g Slices of Emmental cheese (2 Hea/2= 1Hea per person)
S & P
Pre-heat the oven to 200C.
Lay out a chicken breast & using a sharp knife, open up the chicken by cutting horizontally almost completely through, then open out. Place a piece of Clingfilm on the work surface, place the open chicken on it & cover over, using a rolling pin or meat tenderizer gently beat the chicken to reduce it to about 1cm thick, remove and lay one piece of ham over the open chicken, cut one slice of the cheese into two, lay it across half of the ham, fold the ham over the cheese, covering it completely, then fold the chicken over both of them, sandwich style. Season well.
Heat up a frying pan, sprayed with frylight, cook the chicken on both sides for about 4 mins.
Transfer the chicken to an oven-proof shallow tray & continue to cook for a further 6 mins on both sides until the chicken is fully cooked, check that no pink areas remain, if so cook a little longer.
*(Get your ham from the delicatessan section, ask them to cut it double the thickness than the usually thickness)
*(You must use the Emmental cheese to get the right melt & taste)
Credit: Pete’s Recipe Book

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