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Chicken Cordon Bleu over Creamy Garlic Shells
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Chicken Cordon Bleu over Creamy Garlic Shells

1 Std.Für 4Nutri-Score C€€
von @anisacaat16 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken breasts (boneless, skinless, butterflied and pounded thin)Fleisch4 Stücke
  • Swiss cheese (sliced)Milchprodukte120 g
  • ham (thinly sliced)Fleisch120 g
  • flour (for dredging)Vorräte120 g
  • Kinder's The Blend seasoningGewürze10 g
  • saltGewürze6 g
  • black pepper (ground)Gewürze3 g
  • garlic powderGewürze8 g
  • eggs (beaten)Milchprodukte2 Stücke
  • plain breadcrumbsBackwaren150 g
  • paprikaGewürze4 g
  • shell pastaGetreide300 g
  • butterMilchprodukte40 g
  • shallots (finely chopped)Obst & Gemüse2 Stücke
  • garlic (minced)Obst & Gemüse4 Stücke
  • Dijon mustardVorräte15 ml
  • heavy creamMilchprodukte240 ml
  • Parmesan cheese (grated)Milchprodukte60 g
  • vegetable oil (for frying)Vorräte60 ml

pro Portion

Nährwerte

633kcal

Kohlenhydrate
44 g
Eiweiß
41 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Stielkasserolle
  • Rührschüssel ×3
  • Küchenzange
  • Reibe

Schritt für Schritt

Zubereitung

  1. Prepare the chicken

    • Butterfly the chicken breasts and pound them thin.
    • Season the chicken with salt and black pepper.
    • Layer Swiss cheese and ham on each breast, roll up tightly and secure with toothpicks.
    Schritt 1

  2. Set up the breading station

    • Mix the flour with Kinder's The Blend, salt, black pepper and garlic powder in a bowl.
    • Beat the eggs in a second bowl.
    • Combine the breadcrumbs with salt, black pepper, garlic powder and paprika in a third bowl.
    Schritt 2

  3. Bread the chicken

    • Dredge each rolled chicken in the seasoned flour, shaking off the excess.
    • Dip into the egg wash, then coat thoroughly with the breadcrumb mixture.
    Schritt 3

  4. Fry the chicken

    • Heat the oil in a frying pan over medium heat.
    • Fry the chicken rolls on all sides until golden and cooked through, about 12 min.
    • Drain on paper towels and remove the toothpicks.
    Schritt 4

  5. Cook the pasta

    • Boil the shell pasta in salted water until al dente.
    • Drain, reserving a little pasta water.
    Schritt 5

  6. Make the creamy garlic sauce

    • Melt the butter in a saucepan and soften the shallots and minced garlic.
    • Stir in the Dijon mustard, then pour in the heavy cream.
    • Season with salt, black pepper, garlic powder and Kinder's The Blend, then stir in the Parmesan until melted.
    Schritt 6

  7. Combine and serve

    • Toss the drained shells in the creamy garlic sauce, loosening with pasta water if needed.
    • Slice the chicken cordon bleu and serve over the pasta.
    Schritt 7
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