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Chicken Cordon Bleu over Creamy Garlic Shells
Plat

Chicken Cordon Bleu over Creamy Garlic Shells

1 hPour 4Nutri-Score C€€
par @anisacaat16 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breasts (boneless, skinless, butterflied and pounded thin)Viandes4 morceaux
  • Swiss cheese (sliced)Produits laitiers120 g
  • ham (thinly sliced)Viandes120 g
  • flour (for dredging)Épicerie120 g
  • Kinder's The Blend seasoningÉpices10 g
  • saltÉpices6 g
  • black pepper (ground)Épices3 g
  • garlic powderÉpices8 g
  • eggs (beaten)Produits laitiers2 morceaux
  • plain breadcrumbsBoulangerie150 g
  • paprikaÉpices4 g
  • shell pastaCéréales300 g
  • butterProduits laitiers40 g
  • shallots (finely chopped)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes4 morceaux
  • Dijon mustardÉpicerie15 ml
  • heavy creamProduits laitiers240 ml
  • Parmesan cheese (grated)Produits laitiers60 g
  • vegetable oil (for frying)Épicerie60 ml

par portion

Nutrition

633kcal

Glucides
44 g
Protéines
41 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier ×3
  • Pince de cuisine
  • Râpe

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Cook the pasta

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