Cordon Bleu wrapped in bacon

Ingredients for 6 servings:

• 800 g chicken breasts, approx. 6 equal breasts
• 180 g mozzarella, grated
• 200 g bacon, sliced
• 150 g cooked ham, sliced
• Breadcrumbs
• Flour
• 3 m.-sized eggs
• some salt and pepper
• Fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

You will need toothpicks. Place each breast flat on the work surface and cut a deep pocket in the middle of the side of the meat. Do the same for all the others. Cut the cooked ham slices into approximately 2 cm cubes. Cover the inside of the pocket evenly with the cubes. This way you can stuff any accidentally cut holes from the inside. In the next step, fill each pocket with grated cheese. Seal the pockets with toothpicks. Place 2 to 3 slices of bacon close together on the work surface, take one breast and wrap it lengthwise in it. The bacon slices do not need to be secured separately. To bread the breasts, set up a breading station in 3 deep plates. Place flour in one plate. Turn the breasts one by one until they are completely coated with flour. In the next plate, beat the eggs with salt and pepper to taste. Then dip the breasts in the egg until everything is coated again. Finally, coat each breast in breadcrumbs and turn them, but do not press them down, until they are completely coated. Fill a frying pan halfway with cooking oil. Heat the oil over medium heat and then add the breasts. They’re done when they’re golden brown and/or the cheese starts to ooze after a while.