John Myers
Cordon Bleu with Tomato Risotto and Mushroom Vegetables.
The perfect cordon bleu with tomato risotto and mushroom vegetables. recipe with a picture and simple step-by-step instructions.
- 3 piece Chicken breasts
- 3 disc Cooked ham
- 3 disc Butter cheese
- 6 piece White mushrooms
- 6 piece Skinned tomatoes
- 1 piece Clove of garlic
- 50 g Butter
- 200 g Tomatoes happened
- 200 g Risotto rice
- 0,5 liter Vegetable broth
- 1 piece Egg
- 1 tbsp Flour
- 1 tbsp Breadcrumbs
- 1 shot White wine dry
- Clarified butter
- Safflower oil
- Sweet paprika
- Salt
- Pepper
- Parsely
- Toothpick
- Wash the chicken breasts and prepare them for the filling with a butterfly cut. Clean the vegetables and use the cleaning waste to make a vegetable broth.
- Season the insides of the chicken breasts with salt, pepper and paprika, cover with a slice of ham and a slice of cheese, fold up and secure with toothcloths. Now season on the outside with salt and pepper, bread and fry in clarified butter.
- Then make a sauce with white wine and a sip of the broth.
- Now prepare the rice with the thistle oil for the risotto, let it simmer slightly, add the stock and tomatoes, season and simmer on a low flame until the rice is cooked through.
- In another pan, braise the finely chopped onion with the champinons, season with salt, pepper and plenty of parsley and serve fresh with the finished cordon bleu’s and the risotto.
- The dry white wine is great as a drink, but a cold beer is also good!
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