Chicken Cordon Bleu

PnP list: 4 slices Enterprise polony, 4 slices Parmalat cheese, 4 chick breasts, 2C breadcrumbs, lemon, 1T sage, 1 egg, 2T olive oil, 30g butter

Serves 4

Ingredients: 

• 4 slices Enterprise polony
• 4 slices Parmalat cheese
• 4 deboned chicken breasts, flattened
• 2 cups breadcrumbs
• Grated rind and juice of 1 lemon
• 1 Tbs finely chopped sage
• Salt & freshly ground pepper
• 1 egg, lightly whisked
• 2 Tbs olive oil
• 30g butter

How To Make It: 

1. Slice polony using the polony cap and cut the cheese slices to fit the size of the chicken breasts.
2. Place the polony and cheese slices on one half of the chicken breasts.
3. Fold over and secure with toothpicks to close.
4. Combine breadcrumbs, lemon rind and sage on a plate and season with salt and pepper.
5. Dip each chicken parcel into egg and then coat with breadcrumb mixture.
6. Heat olive oil and butter in a frying pan and cook chicken on both sides until golden brown and cooked through. Remove chicken from pan and keep warm.
7. Add lemon juice to pan and stir with a wooden spoon to loosen sediment from pan. Boil for 1 minute.
8. Remove toothpicks from chicken and serve with steamed vegetables and roasted potatoes.