Chicken Á La Cordon Bleu Filled with Comté Cheese, Farmer’s Ham and Almonds, with Risotto

Melt the butter in a pan for the chicken. Spread the sugar in the pan and let it melt. As soon as the butter with the sugar is golden yellow, add the almonds, stir and place on a plate to cool. The caramelized almonds then have to be crumbled a little.

Dice the cheese and ham and mix with the almonds. Cut a pocket into the fillets with a knife. Spread the filling in it and stick together with a skewer each.

Heat the oil in a pan. Fry the meat vigorously all around. Then fry over a medium heat for 10-12 minutes, turning, season with salt and pepper. Take the chicken fillets out of the pan and keep warm.

Deglaze the roast with the chicken stock. Stir in the creme fraîche, bring to the boil briefly and simmer for 4-6 minutes. Season the sauce with salt and pepper and add a dash of cream if necessary.

For the chard vegetables, clean the chard, remove the stalk only briefly at the lower end and cut the individual leaves once in length. Peel and dice shallot and garlic.

Heat the oil in a pan, sauté the shallot briefly. Add the chard and chopped garlic and sauté for 8-10 minutes. Stir in the creme fraîche, season with salt and pepper and pour in a dash of cream.

For the risotto, heat the broth in a saucepan and keep it hot without boiling.

Peel the shallot, dice it finely and sweat it very gently in the butter for 5 minutes without browning.

Add the rice and turn until every grain is moistened with the butter. Now the temperature is increased slightly with the utmost care and the wine is poured on, which has to evaporate completely. Then add the saffron.

Add the hot stock by the ladle. This process takes 17-18 minutes to cook a firm and creamy risotto. It should be constantly stirred and the grains should be scraped from the edge and bottom of the pot.

The temperature must just just boil the broth and remain constant. When the broth has almost boiled down, the next ladle is poured on. From the 14th minute on, you have to be careful not to add too much broth so that the rice is not too runny at the end. At the end of cooking, the heat is reduced significantly to let the rice sit for 1 minute.

Finally, stir with the cold butter cubes and freshly grated Parmesan. Don't forget to season with salt and pepper. Serve everything together.