John Myers
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Winter – Chicken – Rolls – Art Cordon Bleu
The perfect winter – chicken – rolls – art cordon bleu recipe with a picture and simple step-by-step instructions.
Lingonberry Cream:
- 3 Discs Camembert 70% F.i.Tr.
- 6 Discs Black Forest ham
- 3 tsp Cranberries from the glass
- 3 tsp Seasoned salt from my KB
- 3 tsp Garlic pepper from my KB
- 1 Egg
- 1 Milk
- 1 Flour
- Wholegrain breading
- Rapeseed oil
- 1 Clove of garlic
- 1 small Onion
- 1 tbsp Rapeseed oil
- 1 pinch Sugar
- 1 tbsp Tomato paste
- 2 tbsp Spelled flour
- 200 ml Riesling dry
- 3 tbsp Cranberries from the glass
- 1 Bay leaf fresh
- 3 Juniper berries
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- Telly cherry pepper
- 1 tbsp Creme fraiche Cheese
- Cut the chicken breasts. Wrap the camenbert in the ham with the cranberries. Place in the prepared chicken breasts, close and secure with a toothpick so that the cheese cannot leak while frying.
- Open an egg and whisk in some milk. Prepare a breading line with flour, egg milk and breadcrumbs. Season the meat with seasoned salt and garlic pepper. Then flour first, then in the egg and finally breaded!
Preheat the oven to 50 degrees!
- Heat the oil in a pan and bake the cordon bleu for about 10-15 minutes! Then possibly keep cordon bleu warm in the oven until the side dishes are ready! 🙂
Lingonberry Cream:
- Peel the onion and garlic, dice the onion and press the garlic. Heat oil in a pot and roast the onions with a pinch of sugar. Then add the garlic and tomato paste and roast briefly! Dust with flour, stir briefly and deglaze with white wine while stirring. Keep stirring.
- Add the bay leaf and juniper berries and simmer a little. Add the cranberries. Season with garip pepper, seasoned salt and pepper and refine with creme fraiche.
- Remove the toothpicks from the roulades, cut in half and serve with sauce! There was also rosemary potato spoon & salad!
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