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Chicken Cordon Bleu over Creamy Garlic Shells
Hoofdgerecht

Chicken Cordon Bleu over Creamy Garlic Shells

1 uVoor 4Nutri-Score C€€
van @anisacaat16 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • chicken breasts (boneless, skinless, butterflied and pounded thin)Vlees4 stukken
  • Swiss cheese (sliced)Zuivel120 g
  • ham (thinly sliced)Vlees120 g
  • flour (for dredging)Voorraadkast120 g
  • Kinder's The Blend seasoningKruiden en specerijen10 g
  • saltKruiden en specerijen6 g
  • black pepper (ground)Kruiden en specerijen3 g
  • garlic powderKruiden en specerijen8 g
  • eggs (beaten)Zuivel2 stukken
  • plain breadcrumbsBakkerij150 g
  • paprikaKruiden en specerijen4 g
  • shell pastaGranen300 g
  • butterZuivel40 g
  • shallots (finely chopped)Groente en fruit2 stukken
  • garlic (minced)Groente en fruit4 stukken
  • Dijon mustardVoorraadkast15 ml
  • heavy creamZuivel240 ml
  • Parmesan cheese (grated)Zuivel60 g
  • vegetable oil (for frying)Voorraadkast60 ml

per portie

Voedingswaarden

633kcal

Koolhydraten
44 g
Eiwitten
41 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom ×3
  • Keukentang
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Cook the pasta

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