Scary Chicken Cordon Bleu Fingers
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Pound chicken breasts to ½ -inch thickness then cut into 3-inch x 4-inch pieces.
Place a cheese and ham slice on each breast leaving a bit of room around the edges. Roll the edges over the filling and secure with toothpicks.
Coat the chicken evenly with the flour, egg wash then breadcrumbs.
Heat the butter and olive oil in a large ovenproof skillet over medium-high heat (preferably cast iron), and cook the chicken until browned on all sides. Transfer to 175°C preheated oven for 30 minutes or until internal temperature of 77°C (170º F) is reached when inserted with a meat thermometer.
Remove the toothpick and transfer to a serving platter. Place halved kalamata olives at the end of the cooked chicken cordon bleu for the appearance of fingernails.
Helpful Tip
For extra effect pour a little tomato sauce over a few of the fingers.
Nutrition Info
| Per 350 g serving | Amount |
|---|---|
| Calories | 630 |
| Protein | 73 g |
| Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrate | 17 g |
| Fibre | 1 g |
| Cholesterol | 205 mg |
| Sodium | 600 mg |
| Per 350 g serving | % Daily Value |
|---|---|
| Potassium | 24 |
| Calcium | 20 |
| Iron | 10 |
| Vitamin A | 10 |
| Vitamin C | 6 |
| Vitamin B6 | 87 |
| Vitamin B12 | 59 |
| Folate | 16 |
| Zinc | 29 |
