An easy take on a French classic, this indulgent way of cooking chicken makes it decadent and flavoursome and pairs perfectly with light spring vegetables or salad for a weeknight supper.
- 2 large (ideally organic or at least free-range) chicken breasts
- 4 thin slices of Cheddar or similar hard cheese
- 4 thin slices of off-the-bone (ideally free-range) ham or pork loin
- 100 g (1 cup) breadcrumbs (ideally wholemeal - make your own by blitzing slices of wholemeal bread in a food processor) seasoned with salt & pepper and 1 tsp dried oregano
- 3 tbsp olive or coconut oil
- 1 bag fresh spinach, optional
- 2 courgettes (zucchini), thinly sliced lengthways into strips
- 1 tbsp extra virgin olive oil
- sea salt & fresh ground black pepper
- 1 red chilli, de-seeded and sliced (leave seeds in if you like spicy food)
- mixed salad leaves, to serve (optional)
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Preheat the oven to 190C/375F/gas 5. Slice the chicken lengthways to get 4 slices. Top with cling film or baking paper and use a rolling pin to roll or bash them as thin as possible. Top half of each chicken breast with ham and cheese, then fold over and press firmly together. Press into the seasoned breadcrumbs until covered, then roll over them again with the rolling pin to seal them shut.
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Fry for 2 mins on either side in a large frying pan set over medium heat in 1 tbsp of olive or coconut oil, until golden and crispy. If the frying pan is oven proof, move it to the oven. If not, transfer the chicken to a roasting dish and place in the oven. Cook the chicken breasts for another 15-20 mins until the chicken is cooked through and cheese is melted.
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While the chicken is cooking, heat the grill (broiler) to High and lay the sliced courgettes on some tin foil, then grill for 3-4 mins until charred. Brush or drizzle them with a little extra virgin olive oil, season and sprinkle with sliced red chilli, if using.
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Serve the cordon bleu with the grilled courgettes and some mixed salad leaves.