Chicken Cordon Bleu
Thank you Deejay for sending in this recipe
Ingredients:
4 boneless, skinless chicken breasts
Salt & pepper to taste
1 tablespoon Fresh crushed garlic
4 tablespoons Butter
½ cup Sharp cheddar cheese
1 pack Georgie’s Wood Smoked Bacon
Vegetable oil, for frying
1 cup All-purpose flour
1 teaspoon Mixed herbs
3 teaspoons Six Gun Grill Spice
2 Eggs, beaten
2 cups Panko breadcrumbs (100 g)
Method:
1
Flatten out and lightly tenderise the chicken breasts with a mallet. Sprinkle the chicken breasts with salt, pepper, garlic and butter. Toss to coat evenly.
2
Lay out flattened chicken breast and add a layer of cheese, 2 strips of bacon, cheese again and another 2 strips of bacon. Now evenly roll the chicken.
3
Tightly wrap the chicken in the plastic wrap and use the excess plastic on the sides to twist, firming up the roll of Chicken Cordon Bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 mins.
4
In the meantime, pre-heat your air fryer to 350°C.
5
After the rolls are set, prepare 3 separate large, wide dishes with the flour (seasoned with Six Gun Grill Spice), beaten egg, and breadcrumbs. Dredge the chicken in the flour mixture, followed by the egg and then the breadcrumbs.
6
Place the breaded chicken in the preheated air fryer and bake at 180°C for 35 mins until evenly golden brown, depending on the strength of your air fryer. (I used the LG NeoChef microwave convection oven with built-in air fryer technology.)
7
Serve with potato wedges and steamed veggies for a hearty, wholesome, and delicious meal.
