Oven-Baked Cordon Bleu Chicken
Ingredients
- 8 slices of toast bread
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 3 tablespoons corn oil
For covering
- 1 large egg
- 3 tablespoons flour
Chicken
- 4 large chicken fillets
- 8 slices Swiss cheese
- 8 pieces luncheon meat
Mustard sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup milk
- 2 tablespoons mustard paste
- 3 tablespoons grated Romano or Parmesan cheese
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Preheat the oven to 180 degrees Celsius
In a small bowl, place the salt, garlic powder, onion powder, paprika and oregano, mix well and divide into halves
Cut off the brown edges of the toast bread, place in a food processor and process until crumbed
Bring a large baking sheet, place the bread crumbs in a layer
Sprinkle half the spices on the ground toast, sprinkle the oil on the ground toast, mix well, place in the oven for a few minutes to toast and remain light in color, it should not change color, let it cool
Using a knife, cut the chicken fillet from the side to make a deep pocket
Sprinkle some spices on the fillet, place the cheese and luncheon meat, close the fillet and secure with a wooden skewer, sprinkle the remaining spices on the fillet
Beat the egg and flour, dip the chicken in the mixture to coat well then place in the bread crumbs
Bring a large baking sheet, place a piece of parchment paper in it
Place the fillets on the baking sheet and sprinkle some oil on top
Place in the oven for about 30 minutes or until cooked, let it rest for a few minutes before slicing, serve with mustard sauce
Mustard sauce
In a saucepan, heat the butter and flour, stir until the flour smells and becomes golden, then add the milk while stirring continuously, add the mustard paste, let it cook gently for a minute while stirring, add the cheese, oregano, salt and pepper
