John Myers
Chicken Breast Cordon Bleu – My Style – with Rice Hash Browns and Tomato Ragout
The perfect chicken breast cordon bleu – my style – with rice hash browns and tomato ragout recipe with a picture and simple step-by-step instructions.
*** For the chicken breast ***
- 2 piece Skinless chicken breasts
- 6 Discs Bacon
- 4 Discs Toast slices
- Salt pepper
- 50 gr Potato chips or something more
- 1 piece Egg
- Butaris for roasting
- 100 gr Rice
- Salt
- 1 tbsp Parsley, chopped
- 1 piece Egg
- 1 tsp Flour
- Butaris for roasting
- 4 piece Medium, pitted and diced tomatoes
- 1 piece Clove of garlic
- Salt pepper
- Thyiman
- Oregano
- 50 gr Grated Grano Padano
- 1 tbsp Balsamic crema
- 1 tbsp Olive oil
- Cut a pocket into each of the chicken breasts, season the meat with salt and pepper and then top with the bacon and cheese. Close tightly with a reoulade needle. Break open the egg and roughly crumble the potato chips in a bag. Now turn the chicken breast first in the egg and then in the breadcrumbs. Heat the butaris in the pan, the breast of
- Carefully fry both sides and then cook for about 25 minutes at almost 100 degrees in the preheated oven.
- In the meantime, boil the rice, let it cool down a little and finely chop the parsley. Now carefully mix the rice with the parsley, egg, flour and salt and pepper and form hash browns out of it. Put the fat in the pan and carefully fry the hash browns on both sides for about 15 minutes.
- Melt some olive oil in a pan, add the prepared tomato pieces along with the garlic – finely pressed or thinly sliced. Mix carefully with oregano and thyme and mix in 1 tablespoon of balsamic cream. Finally – just before serving – add the Grano Padano.
- Arrange everything together on plates and serve.
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