Cordon Bleu recipe

For this you will need:

4 Chicken breasts “butterfly style”

4 slices of swiss cheese

grated parmesan cheese

Italian bread crumbs “they are deliciously seasoned”

Tooth picks

For the mushroom Sauce you’ll need:

Medium Onion “Finaly chopped”

3/4 cup sliced mushrooms

1tsp Dijon Mustard

2 Tbsp low fat sour cream

1 Magi cube beef stock

1Tbsp Olive oil

Preparation:

1. You lay your butterfly chicken season with salt and pepper, place the swiss cheese on top and sprinkle parmesan cheese, then you roll gently and you lock it with the tooth picks however is convenient for you and locks best, after you cover the roll with the breads crumbs, repeat with all the chicken.

2. Grease a baking pan lightly with Canola oil, line up the chicken in it and cook for about 30 minutes, make sure to turn sides half way through. Your chicken should look like this

Mushroom Sauce Preparation:

1. Heat the pan with one Tbsp of olive oil, add the onions and let them brown, after ad the mushrooms and season lightly with salt and pepper because the beef stock will add more flavour, add the stock when the mushrooms are soft then add your water and add dijon and boil for 2-3 minutes, add 2Tbsp of low fat Sour cream and let it simmer for about a minute till the sauce thickcns.

2. Remove from fire and sprinkle parmesan cheese to enhance flavour and enjoy!

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