By far the one of the most requested dishes in our classes – Chicken corden bleu. Its easy, yummy and more importantly healthy; save for the cheese. Paired with some rustic ratatouille to round out the dish.
Chicken Corden Bleu w/ Rustic Ratatouille
Take your chicken breast and butterfly cut making into a 'heart shape'. Pound the chicken to even thinness then season you chicken with some salt and black pepper.
Place 1 slice of cheese and 1 slice of ham and roll up the chicken.
Get your crumbing mix ready; and dust the chicken rolls minimally with flour, dredge in egg, and onto breadcrumbs. You may repeat the egg and flour another time to give it two coats.
On a baking sheet with baking paper; oven the chicken at 180 deg C for about 30 minutes or until cooked.
Sweat the onions; then garlic with some oil in a large frypan on high heat.
Deglaze the pan with the white wine or until reduced by half.
Continue to saute the zucchini, eggplant and capsicums.
Add tomatoes and puree; and finish with salt and pepper.
Lastly, add in the some shredded basil and fold it into the vegetables.