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

1 hPara 4Nutri-Score C€€
de @anisacaat16 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken breasts (boneless, skinless, butterflied and pounded thin)Carne4 piezas
  • Swiss cheese (sliced)Lácteos120 g
  • ham (thinly sliced)Carne120 g
  • flour (for dredging)Despensa120 g
  • Kinder's The Blend seasoningEspecias10 g
  • saltEspecias6 g
  • black pepper (ground)Especias3 g
  • garlic powderEspecias8 g
  • eggs (beaten)Lácteos2 piezas
  • plain breadcrumbsPanadería150 g
  • paprikaEspecias4 g
  • shell pastaCereales300 g
  • butterLácteos40 g
  • shallots (finely chopped)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras4 piezas
  • Dijon mustardDespensa15 ml
  • heavy creamLácteos240 ml
  • Parmesan cheese (grated)Lácteos60 g
  • vegetable oil (for frying)Despensa60 ml

por ración

Nutrición

633kcal

Carbohidratos
44 g
Proteínas
41 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol ×3
  • Pinzas de cocina
  • Rallador

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Cook the pasta

    • Boil the shell pasta in salted water until al dente.
    • Drain, reserving a little pasta water.
    Paso 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.
    Paso 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.
    Paso 7
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