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

1 godz.Porcje: 4Nutri-Score C€€
od @anisacaat16 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken breasts (boneless, skinless, butterflied and pounded thin)Mięso4 kawałki
  • Swiss cheese (sliced)Nabiał120 g
  • ham (thinly sliced)Mięso120 g
  • flour (for dredging)Spiżarnia120 g
  • Kinder's The Blend seasoningPrzyprawy10 g
  • saltPrzyprawy6 g
  • black pepper (ground)Przyprawy3 g
  • garlic powderPrzyprawy8 g
  • eggs (beaten)Nabiał2 kawałki
  • plain breadcrumbsPiekarnia150 g
  • paprikaPrzyprawy4 g
  • shell pastaProdukty zbożowe300 g
  • butterNabiał40 g
  • shallots (finely chopped)Warzywa i owoce2 kawałki
  • garlic (minced)Warzywa i owoce4 kawałki
  • Dijon mustardSpiżarnia15 ml
  • heavy creamNabiał240 ml
  • Parmesan cheese (grated)Nabiał60 g
  • vegetable oil (for frying)Spiżarnia60 ml

na porcję

Wartości odżywcze

633kcal

Węglowodany
44 g
Białko
41 g
Tłuszcz
33 g
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Przybory

  • Patelnia
  • Rondel
  • Miska ×3
  • Szczypce kuchenne
  • Tarka

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Cook the pasta

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