Quite a while back, my sister introduced me to Pinterest. An awful, terrible thing for her to have done given the countless hours I have spent pinning my dream world on virtual pin boards since then.
One could say that Pinterest is the epitome of vicarious living, but I have to admit; I pretty much love my Pinterest life.
My Pinterest house mansion is simply dreamy. It has several full floor to ceiling libraries; views of both the sea and the mountains; it is top to toe interior designed, and of course it’s mostly white because apparently in my Pinterest life, the kiddos don’t actually live in the house.
Also, on my boards I am so creatively crafty that I suspect even Martha Stewart follows me, but most importantly, my Pinterest closet would make you weep, literally weep.
And then of course there is my Pinterest kitchen, which is capable of producing award winning recipes in less than thirty minutes at the cost of less than a dollar! There are days that I wish I could just move into my Pinterest life.
The rest of the time though, I bank the endless stream of Pinterest inspiration and draw on it to rustle up something fabulous in my real life kitchen; the one without the recycling station and sunny breakfast nook with underfoot storage.
This recipe for Chicken cordon bleu (well almost) is one of those finds. It takes a classic and simplifies it for everyday easy. I definitely saw this idea on Pinterest, but I never actually pinned it, and now can’t find it to link back. I did what I remember, quite possibly made up a some along the way, but I ended up at super yum just the same. I do want to give honour to the original pinner though as it’s such a fabulous idea.
What you need
500 ml chicken stock, hot
50 g cake flour
50 g butter
250 ml cream
Salt and pepper to taste
- Mix the butter, garlic and Italian parsley together well.
- Place the chicken breasts skin side up between two pieces of Cling film.
- Using a meat tenderiser or even a rolling pin, batter out the breasts.
- Remove the chicken breasts from the cling film before smearing ½ tsp. of the garlic butter on the underside of the breast.
- Slightly roll up the breasts and lay a little bit apart from one another in a baking dish.
- Lay one slice of ham over each breast.
- Lay one slice of Emmenthaler cheese over each slice of ham.
- Mix together the breadcrumbs, Parmesan cheese and Italian Parsley and sprinkle over the breasts.
- Dot the remaining butter over the top.
- Bake in a preheated oven at 180 degrees Celsius for about 25 minutes until cooked.
- To make the velouté melt the butter in a saucepan and add the flour. Mix well and cook for a few minutes without colouring.
- Whisk in the hot stock and continue whisking until smooth and creamy.
- Whisk in the cream and season to taste.
I serve the Cordon Bleus with a generous serving of the creamy chicken velouté and some fresh spring greens, and Voila! Its a totally pinnable dinner!
Don’t forget to enter my First (and besteva) GIVEAWAY before Thursday! You can track back to the original post here to get all the details on how to enter, but be warned you only have TWO days left!!
As for me I am off to the beach for a few days with one of my best gals and our kiddos, so best I go and throw some summer goodies in a bag…