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Cordon Bleu with Mash and Dijon–Wholegrain Comté Cream Sauce

4 Chicken breasts
4 slice Ham
4 slice Gruyère
1 tbsp Cornflour
50 g Plain flour
2 Eggs
120 g Breadcrumbs
1 Salt
1 Black pepper
1 tsp Smoked paprika
1 Oil
1.2 kg Floury potatoes
200 g Butter
1 Salt
1 Black pepper
30 g Butter
30 g Plain flour
2 Garlic cloves
1 pinch Freshly grated nutmeg
225 ml Dry white wine
300 ml Chicken stock
300 ml Double cream
1 1/2 tbsp Dijon mustard
1 1/2 tbsp Wholegrain mustard
90 g Comté
1 Lemon
1 Salt
1 Black pepper
1 Chives
Instructions
Step 1
Start with the chicken. Butterfly each breast, open it up and place it between two sheets of baking paper. Flatten gently to just under 1cm thick and season lightly.
Step 2
Lay a slice of ham in the centre, then the cheese on top. Dust a thin line of cornflour along the seam, fold the sides in and roll the chicken up tightly.
Step 3
Now use cling film to wrap each chicken breast, rolling it firmly and twisting the ends so it forms a tight, compact log. This holds the roll together and helps set the shape.
Step 4
Place the wrapped chicken in the fridge for 20–30 minutes. Tip: If you want to speed things up, pop them in the freezer for 10–15 minutes – not long enough to freeze, just enough to firm them so they breadcrumb cleanly.
Step 5
If they still want to open up, slide a couple of cocktail sticks through the seam. Just remember to take them out before serving.
Step 6
Set up three bowls: one with plain flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper and smoked paprika. Coat each roll in flour → egg → breadcrumbs, pressing the crumbs on firmly.
Step 7
Ingredients
4 Chicken breasts
4 slice Ham
4 slice Gruyère
1 tbsp Cornflour
50 g Plain flour
2 Eggs
120 g Breadcrumbs
1 Salt
1 Black pepper
1 tsp Smoked paprika
1 Oil
1.2 kg Floury potatoes
200 g Butter
1 Salt
1 Black pepper
30 g Butter
30 g Plain flour
2 Garlic cloves
1 pinch Freshly grated nutmeg
225 ml Dry white wine
300 ml Chicken stock
300 ml Double cream
1 1/2 tbsp Dijon mustard
1 1/2 tbsp Wholegrain mustard
90 g Comté
1 Lemon
1 Salt
1 Black pepper
1 Chives
Heat oil to 170°C and fry the chicken rolls for 3–4 minutes until golden. Transfer to a tray and finish in the oven at 180°C for 15–18 minutes, until cooked through and the cheese inside feels soft when pressed.
Step 8
Pierce the potatoes all over with a fork and bake them whole at 200°C for 1 hour, until completely soft. Halve them, scoop out the fluffy centres and mash with the 200g butter. Season with salt and black pepper.
Step 9
Melt the butter in a pan and gently cook the garlic for 20–30 seconds. Stir in the flour to make a roux and cook for 1 minute, then add the nutmeg. Slowly whisk in the white wine until smooth, then add the chicken stock. Pour in the cream and let it gently bubble until it thickens. Stir in the Dijon and wholegrain mustard, then melt in the Comté gradually. Finish with a squeeze of lemon and season with salt and black pepper.
Step 10
Slice the chicken so the cheese spills out, serve with the mash, spoon over the warm mustard–Comté sauce and finish with a sprinkle of chives on top.