Chicken Breast Cordon Bleu with Serrano Ham & Brie

Ingredients

10 chicken breast halves 250 g Brie cheese (firm texture preferred) 10 slices Serrano ham 1 tbsp finely chopped rosemary 4 eggs Breadcrumbs Milda easy browning or other suitable fat Salt and pepper

Preparation

1 Cut Brie into rectangular pieces and wrap each piece in a slice of Serrano ham. Sprinkle with finely chopped rosemary. 2 Cut a small pocket under the inner fillet of each chicken breast. 3 Insert the ham-cheese bundle into the pocket and close the breast securely. 4 Season with salt and pepper. Coat each piece in flour, then egg, then breadcrumbs. 5 Grease an oven tray and place the chicken pieces on it. Brush or spray lightly with browning fat.

Cooking steps in Invoq oven

Convection – 270°C – 1 minute

Insert tray with core temperature probe set to 75°C

Convection – 225°C – exhaust open – 10–14 minutes depending on size

Recommended tray

Imperial® tray 20 mm

Chef's tips

For faster handling and a lighter crust, skip the flour and egg. Simply coat the chicken in a bit of browning fat and then dip directly in breadcrumbs. It reduces prep time while still delivering excellent results.

Mikkel Bruhn Christensen

Sales & Culinary Support

Chicken Breast Cordon Bleu with Serrano Ham & Brie

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