This delectable crumbed chicken cordon bleu is stuffed with succulent ham and served alongside a fresh pumpkin salad.
Ingredients:
Method:
Step 1:
Preheat oven to 220°C/200°C fan-forced. Grease and line a large baking tray with baking paper. Place pumpkin on tray. Drizzle with honey and 1 tbs oil. Roast for 20 minutes or until almost tender.
Step 2:
Meanwhile, gently pound chicken to flatten. Top each piece with 1 slice ham and cup mozzarella. Starting at the shortest end, roll up to enclose ham and form a log.
Step 3:
Place egg in a shallow bowl and breadcrumbs on a plate. Dip chicken in egg, then press in crumbs to coat.
Step 4:
Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side or until crumb is golden-brown. Transfer to tray with pumpkin. Roast for 20 minutes or until chicken is cooked. Place rocket and pumpkin in a bowl. Sprinkle with feta. Slice chicken. Drizzle with pan juices from pumpkin. Sprinkle with rosemary. Serve with salad.
Recipe sourced from:
