Chicken cordon bleu with sage butter

Antony Worrall Thompson

This contemporary take on a traditional favourite, is equally suited for family dinners or that special meal for two.

Preparation Time: 45 minutes (including chilling time)
Cooking Time: 15 minutes
Serves: 2

Ingredients

2 large Freedom Food labelled boned chicken thighs
85g / 3oz Gruyere cheese, sliced thinly
4 sage leaves
2 slices of Freedom Food labelled cooked ham
salt and ground black pepper
85g / 3oz seasoned flour
2 large Freedom Food labelled free-range eggs, gently beaten
85g / 8oz fresh breadcrumbs
1 tablespoon olive oil
25g / 1oz unsalted butter

for the sage butter:
25g / 1 oz unsalted butter
1 shallot, finely chopped
3 sage leaves, finely chopped

Seasonal vegetables, to serve

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Place each chicken thigh between a sheet of cling film and gently bash until you have thin escalope.

Place a slice of Gruyere cheese on one half of each fillet, top with 2 sage leaves and then top with a slice of cooked ham.  Fold the other half of the fillet over the top.  Season both sides with a salt and ground black pepper.

Dip each fillet into seasoned flour, then the beaten egg followed by the breadcrumbs.  Ensure the fillet is completely covered in the breadcrumb mixture.  Repeat this process with the other fillet.  If time allows, chill for 15-30 minutes.

Heat the olive oil and butter in a non-stick frying pan; cook the fillets on both sides until crisp and golden.  Drain slightly on paper towel.  Place the chicken thighs onto a baking sheet and continue to cook in the oven for 10 minutes or until the chicken is cooked through.

To make the sage butter heat the butter in a small saucepan add shallot and sage leaves and cook over a medium heat for 5 minutes or until the shallot is soft and translucent. Keep warm until ready to use.

To serve place each hot chicken fillet onto a warm serving plate, pour hot sage butter over the top and serve immediately alongside seasonal vegetables.

Recipe from the Freedom Food Celebrity Recipe Collection 2006