Now where to start on this recipe. I was watching a video on Facebook from Recipe30 making this, no quantities, just him making it. And I had to share the video on my Facebook page as I knew it was something I wanted to try and I thought others may to (here is the link to the video, you really should watch it before you commence making this, as it is great).
https://www.facebook.com/video.php?v=445516918937691&pnref=story
Anyway after sharing Recipe30's video I got a picture of the cooked dish from one my cousins. She made it for her family and said it was delicious. Thanks Dina, I love the feedback xx.
So now I had to try it. My parents were coming over for lunch, so I thought it would be good to try it out on them. It was really easy to prepare. I wasn't sure about the sundried tomatoes, I thought they may be a little overpowering, but I did as the video suggested.
Well did we love this. The flavour is truly amazing. The sundried tomatoes were perfect it in. The ham, the cheese, the oregano, all made for one brilliant dish. Now the video serves it with a tomato sauce, that I will try next time, but this time I served it with a simple green salad and it was just divine. I also love using Panko Breadcrumbs as they are far superior to standard breadcrumbs.
My husband came home from work, and he had one cold that was leftover, and even he thought it was great, and chicken is his least favourite of the meats.
Now I chose large chicken thigh fillets, but if you were having a party I would choose smaller ones (the size of the thighs is completely up to you). Note the larger thighs I baked for an additional 5 minutes.
If you are making a larger batch (the video made just 3 thighs, I made 12), what I did was I fried the chicken as per video in a large frying pan, that fit 6 thighs, then I placed the fried chicken in a heated baking tray drizzled with a little oil. Then while that batch was baking, I fried up the next 6 thighs, then baked those to. Do this also if you don't have a frying pan that can go in the oven.
Now this is very similar to cordon bleu. In the past I have tried to make Chicken Cordon Bleu with chicken breasts, only to be so disappointed with the dish, as the breast was dry. These chicken thighs are the most juiciest, moist chicken thighs you will ever try.
This is truly one brilliant dish and when you try it, you will impress your family and friends, guaranteed. The recipe can be doubled, tripled, halved.
https://www.facebook.com/video.php?v=445516918937691&pnref=story
Anyway after sharing Recipe30's video I got a picture of the cooked dish from one my cousins. She made it for her family and said it was delicious. Thanks Dina, I love the feedback xx.
So now I had to try it. My parents were coming over for lunch, so I thought it would be good to try it out on them. It was really easy to prepare. I wasn't sure about the sundried tomatoes, I thought they may be a little overpowering, but I did as the video suggested.
Well did we love this. The flavour is truly amazing. The sundried tomatoes were perfect it in. The ham, the cheese, the oregano, all made for one brilliant dish. Now the video serves it with a tomato sauce, that I will try next time, but this time I served it with a simple green salad and it was just divine. I also love using Panko Breadcrumbs as they are far superior to standard breadcrumbs.
My husband came home from work, and he had one cold that was leftover, and even he thought it was great, and chicken is his least favourite of the meats.
Now I chose large chicken thigh fillets, but if you were having a party I would choose smaller ones (the size of the thighs is completely up to you). Note the larger thighs I baked for an additional 5 minutes.
If you are making a larger batch (the video made just 3 thighs, I made 12), what I did was I fried the chicken as per video in a large frying pan, that fit 6 thighs, then I placed the fried chicken in a heated baking tray drizzled with a little oil. Then while that batch was baking, I fried up the next 6 thighs, then baked those to. Do this also if you don't have a frying pan that can go in the oven.
Now this is very similar to cordon bleu. In the past I have tried to make Chicken Cordon Bleu with chicken breasts, only to be so disappointed with the dish, as the breast was dry. These chicken thighs are the most juiciest, moist chicken thighs you will ever try.
This is truly one brilliant dish and when you try it, you will impress your family and friends, guaranteed. The recipe can be doubled, tripled, halved.
Recipe
Recipe adapted from www.recipe30.com
Serves 6
6 chicken thighs
Salt and pepper, to taste
1-2 teaspoons dried oregano, to taste
24-30 Always Fresh sundried tomato strips
5-6 slices triple smoked ham
6 slices mozzarella cheese
1 cup plain flour
2 eggs
4 tablespoons milk
2-3 cups panko breadcrumbs
Serves 6
6 chicken thighs
Salt and pepper, to taste
1-2 teaspoons dried oregano, to taste
24-30 Always Fresh sundried tomato strips
5-6 slices triple smoked ham
6 slices mozzarella cheese
1 cup plain flour
2 eggs
4 tablespoons milk
2-3 cups panko breadcrumbs
Place your chicken thighs flat on a work surface and gently pound them to flatten them a little.
Season with a little salt and pepper and sprinkle over some dried oregano.
Place the sundried tomato strips over the chicken thighs, spread it out evenly.
Cover the entire chicken thigh with a single layer of ham (you may not need a whole slice of ham per chicken thigh).
Place a slice of mozzarella on one end of the chicken, and roll up the chicken thigh from the cheese end.
Preheat oven to 160C/140C fan forced.
Place flour in a bowl.
Place the egg and milk in a separate bowl and whisk until combined.
Place the panko breadcrumbs in a third bowl.
Dust the chicken rolls in the flour, shake off excess flour. Dip into the egg wash, then place on the breadcrumbs, gently press the breadcrumbs all over the chicken. Repeat until all the chicken is done.
Place a frying pan over a low-medium heat (don't make it too hot or you will burn your crumb). Add enough oil to cover the surface of the pan. Place the chicken into the pan and fry for about 4 minutes on each side, until golden brown. If your pan is oven proof, place it in the oven now (or transfer it to a baking tray if it isn't ovenproof) and bake for 25-30 minutes or until cooked through.
Serve with a green salad and a tomato sauce (if you like).
Season with a little salt and pepper and sprinkle over some dried oregano.
Place the sundried tomato strips over the chicken thighs, spread it out evenly.
Cover the entire chicken thigh with a single layer of ham (you may not need a whole slice of ham per chicken thigh).
Place a slice of mozzarella on one end of the chicken, and roll up the chicken thigh from the cheese end.
Preheat oven to 160C/140C fan forced.
Place flour in a bowl.
Place the egg and milk in a separate bowl and whisk until combined.
Place the panko breadcrumbs in a third bowl.
Dust the chicken rolls in the flour, shake off excess flour. Dip into the egg wash, then place on the breadcrumbs, gently press the breadcrumbs all over the chicken. Repeat until all the chicken is done.
Place a frying pan over a low-medium heat (don't make it too hot or you will burn your crumb). Add enough oil to cover the surface of the pan. Place the chicken into the pan and fry for about 4 minutes on each side, until golden brown. If your pan is oven proof, place it in the oven now (or transfer it to a baking tray if it isn't ovenproof) and bake for 25-30 minutes or until cooked through.
Serve with a green salad and a tomato sauce (if you like).
To save the recipe to your favourites go to www.whatscookingella.com/chicken-cordon-bleu-roll-with-an-italian-twist.html
Pin it: www.pinterest.com.au/pin/399413060699306718/
Pin it: www.pinterest.com.au/pin/399413060699306718/
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