Chicken Chops (Cordon Bleu)

Ingredients for Chicken Chops (Cordon Bleu)

Instructions for Chicken Chops (Cordon Bleu)

To prepare the Chicken Chops (Cordon Bleu) recipe, please follow these instructions:

The cutlets are cleaned and paired two and two by size. Bank the flat with the palm of the hand, lubricate with a thin layer of dijonsennep and season with salt and pepper.

1 slice of ham, cheese and tomato is placed between the chops, which are assembled and gently folded together again with the palm of the hand. Assembled in the side with chicken sticks.

Onions and mushrooms are chopped roughly and swits on a pan in olive oil. Set aside, after which the cutlets are browned on the forehead and taken aside.

Onions are chopped and cooked in a saucepan, peppers are frozen for kernels and ribs and chopped well, mushrooms are chopped fine.

Heat olive oil in a saucepan, ready loosely and add peppers and mushrooms. Sweat it all, add broth and let it boil, then add the chopped fried tomatoes. Simmer for about 20 minutes after which it is seasoned with oregano, thyme, salt & amp; Pepper and balsamic vinegar.

The sauce is poured into a refractory dish, the fried mushrooms and onions are laid over and the chops are placed on top.

Steges finished in a 200 degree hot oven, for about 20-30 minutes depending on the thickness of the cutlets.

Serve with rice or fresh pasta, as well as a good bread, possibly. A Ciabatta bread or equivalent.