Baked Cordon Bleu



For the sauce:


With help of a meat hammer, pound the chicken breast filets to about 1/2 cm thick.

Sprinkle the chicken with salt and pepper. Top each one with a slice of cheese and one of ham.

Roll the filet up thightly.

Place the rolls on the egg, coating well all sides, then place them in the breadcrumbs and cover them well.

Place the roll on a baking dish (greased previously), seam side down.

Place 1 tbs butter on top of each roll.

Bake on a previously pre-heated oven at 180°C for 35 minutes or until golden brown.

For the sauce:

Melt the butter in a small pan on low heat and add the shallots.Cook for around 7 minutes, stirring occasionally.

Add the cream and warm through.