Welsh Slate Cavern Aged Cheddar Chicken Cordon Bleu

WelshSlateCavernAgedCheddarChickenCordonBleua_LR1

Step by Step

RECIPE INGREDIENTS

  • 4 chicken breasts
  • 4 slices ham
  • 100g baby spinach
  • 200g Dragon Handcrafted Welsh Slate Cavern Aged Cheddar
  • Flour for coating
  • Panko breadcrumbs for coating
  • Eggs for coating

LEEK GRATIN

  • 2 medium leeks
  • Panko breadcrumbs
  • 200ml milk
  • 10g butter
  • 10g flour
  • 50g Dragon Handcrafted Welsh Slate Cavern Aged Cheddar

RECIPE DIRECTIONS

  1. Pound or butterfly the chicken breasts so they are as large and flat as possible.
  2. Lay a slice of ham, blanched baby spinach leaves, and 50g of the cheese per chicken breast on top
  3. Roll the chicken around the fillings, wrap tightly in cling film and chill in the fridge or freezer to set the shape of the chicken and stop it unrolling
  4. Roll the filled chicken breasts in flour, then coat in egg, then coat in breadcrumbs
  5. Pan fry on all sides until golden, and finish cooking in a 180 degree oven for 20 minutes
  6. Serve with steamed broccoli and new potatoes, alongside leek gratin

LEEK GRATIN

  1. Slice the leeks on the bias into 1 inch slices and blanch for 1 minute to slightly soften
  2. Combine the butter and flour in a small saucepan and gradually add milk to make a white sauce, season and add the cheese
  3. Mix the leeks and the sauce together and top with panko breadcrumbs, bake in a 180 degree oven for 20-25 minutes

Which Cheese should I buy for this?