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Cordon Bleu

Ingredients

4 chicken breasts, boneless and skinless
120g cooked ham, thinly sliced 
120g Gruyere cheese, thickly sliced 
300g breadcrumbs
100g plain flour
50g unsalted butter  
2 eggs 
1 lemon 
Cooking oil 
Sea salt

Cooking Method

1. Spread some butter on chicken breasts.
2. Beat eggs into a bowl. 
3. Place flour and breadcrumbs in another separate tray. 
4. Fill chicken breasts with sliced ham and cheese. Fold and press down lightly. 
5. Place stuffed chicken breasts into our tray. Then, move stuffed chicken breasts into egg 
wash. 
6. Lastly, place stuffed chicken breasts into breadcrumbs. Press lightly to ensure 
breadcrumbs stick to chicken breasts and chilled it(not more than 2 days).
7. On medium heat frying pan, add cooking oil until it slightly smokes. 
8. Place chicken breasts into the pan. Add cubes of fresh butter. Make sure
 that the butter does not burn. 
9. After 5 minutes, chicken breasts should turn golden brown. Flip the chicken breasts to get 
both sides equally golden brown. 
10. Once achieved, remove and place on kitchen paper to remove any excessive fats. Sprinkle 
with salt. 
11. Serve with nice green salad and a slice of lemon.

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