Chicken Cordon Bleu - the ultimate Chicken

This recipe was one among in my list for long time now, and I randomly came across this when I was searching for something else. So why this took long time. Frankly telling you, looking at the process to make this one, I was a little worried on whether I would be able to make it, its own way, or I would mess it up. This is of type French cuisine, and I always loved cooking French food and its tastes so heavenly.

The process is a lengthy one, with each step to be followed so consciously and with patience, otherwise your cordon bleu would turn you out blue :D The steps are a little tiring physically, as it starts with punching the chicken pieces using a rolling pin or hammer. The chicken pieces are made so thin for easy folding before it goes for oil frying. There are baked versions of it, but I went for a normal shallow fried version with white sauce topping and some cut olives.

So I prepared this the next day of Christmas, when Annie, my bestie was called at home. She was patiently watching me doing the steps and was asking, "oh its whole chicken piece and again stuffing with chicken salami inside". So that's the magic about Le Cordon bleu, I said with a wink ;) For some reason she was not able to follow the name and was calling it in a different name there after. " Aa chicken mekkadan onu tharuo" (Can I get that Chicken Mekkadan :D)

 I made some variations from normal Cordon Bleu, you know I am a spice lover and it looked so bland for me. So I thought , what if I added some jalapeno preserves to it. But nevertheless to mention, what came out from the frying pan was amazing. With the white sauce topping and olives, each piece was like biting into a piece of divineness for me. No wonder the name this dish has got, Cordon Bleu, meaning the ultimate one. I could see how much Annie loved it and others too at home, and what else I can ask for my effort than my people enjoying them with whole heart :) 

Ingredients :

Chicken breasts - 4
Salami -8
Cheese slices - 4
Jalapeños crush - 4 tbsp
Mustard paste - 4 tsp
Salt to taste

Coating:
Pepper - 1/2 tsp

Bread crumbs - 1 1/4 cup
Paprika - 2 tsp
Salt - 1/4 tsp

Eggs - 2 nos

White sauce: 

Butter - 2 tbsp
ll purpose flour - 2 tbsp
Milk - 1/2 cup
Fresh cream - 1/4 cup
Cheddar cheese - 1/4 cup
Pepper - 1 tsp
Salt to taste

Method:

Cut chicken pieces in butterfly cut, it is like slicing horizontally the breast pieces till the end , but joint should be there.
Beat or punch the chicken pieces until very thin. Apply salt and pepper on both sides. Place salami 2 salami pieces, 1 cheese slice, mustard paste, jalapeno crush. Now fold the chicken to a roll and cover in a cling film. Refrigerate for 30 minutes.

Mix salt, paprika powder and bread crumbs in a plate. Take the chicken pieces out and dip in beaten egg. Now roll in bread crumbs.

Pour a little oil in a frying pan and shallow fry until all edges turns golden brown.

White sauce:

In a pan heat butter. Add flour to it and saute for a min. Now add milk and fresh cream and cook till it thickens. Add grated cheddar cheese and mix until cheese is melted. Add salt and pepper as required.

Serve the chicken pieces by cutting into small rings and topping with white sauce and olives.

PS: Couldn't take photos of process, as we were so much involved in our talks :P Will post it the next time I m making it.