Thursday, October 7, 2010

Recipes - Chicken Cordon Bleu

Recipes - Chicken Cordon Bleu


2 chicken breasts, skinless
2 pieces of sliced roast beef (roast beef)
2 teaspoons mustard
salt & pepper to taste

wheat flour (plain flour)
bread crumbs (bread crumbs)
1 egg beaten

How to:

Cut the chicken breasts horizontally (wide), but do not get truncated. Open in the middle, coat with mustard, salt & pepper.
2. Place roast beef in the center of chicken breasts, cover again. If necessary, skewer with a toothpick so as not to open. Put in refrigerator for 30 minutes.
3. Labur chicken breasts with flour, then dip in beaten eggs. After that labur with bread flour until the whole surface of the coated chicken breasts.
4. Fry over low heat first. After 3 / 4 cooked, raise the fire. Do not forget to discard toothpicks after cooking, before the serve.
5. Serve with ketchup or chili sauce ABC.

Enjoy .....

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