Chicken Cordon Bleu (Sous Vide)

Serves	4
Prep time	45 minutes
Cook time	2 hours, 30 minutes
Total time	3 hours, 15 minutes
Allergy	Egg, Milk, Wheat
Meal type	Lunch, Main Dish
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

A beautifully moist version of the classic retro dish, Chicken Cordon Bleu - the chicken is pre-cooked in a SousVide Supreme water bath to ensure it's moist and tender; all that is needed then is to fry the chicken breasts in breadcrumbs for a crispy coating, and then serve them with chips and peas. Use any hard cheese that is handy - I like the tang of a good Emmental in this recipe, but Cheddar is also good.

Ingredients

4 chicken breasts (skinless and boneless)
Dijon mustard (about 2 teaspoons)
4 slices good quality ham (I used smoked ham)
4 pieces of Emmental cheese (about 15g to 20g per piece. Cheddar or another hard cheese can be used)
plain flour
1 large free-range egg (beaten with a teaspoon of milk, or 2 small free-range eggs)
bread crumbs
salt and pepper to taste
vegetable oil

Note

Directions

Step 1	Fill the SousVide Supreme with hot water and then pre-heat to 146F/63.5C
Step 2	Place the chicken breasts on a cutting board and carefully cut through the breasts horizontally, to make them larger and flatter, so they opens up like a book. Place each breast between cling-film and then "beat" them with a rolling pin to make them thinner and flatter.
Step 3	Spread the Dijon mustard over each flattened breast, before adding a slice of ham and then sit the piece of cheese in the middle of each ham covered breast.
Step 4	Roll up the chicken breast, being careful to enclose all of the filling, use tooth picks to keep the chicken roll closed if necessary, or roll in cling-film and allow to cool in the fridge.
Step 5	When you are ready to cook the chicken, place two chicken breasts in one large food pouch, or place them all in an extra large pouch and vacuum/seal them.
Step 6	Place the sealed pouches in the SousVide Supreme machine, using the rack to sit the pouches in, and cook for 2 hours.
Step 7	Remove the chicken from the machine, allow to cool slightly and then carefully open the pouches.
Step 8	Place the flour (seasoned with salt and pepper), beaten egg and breadcrumbs in three large separate bowls, and then start to coat the chicken breasts - cover them in flour first, then in the egg and then finally in the breadcrumbs.
Step 9	Cover and put the coated chicken breasts in the fridge until you need to cook them, or, cook them straight away. Heat up some vegetable oil in a large roomy frying pan.
Step 10	Fry each chicken breast in the hot oil, turning them over to make sure they are light golden brown and crisp on all sides, the chicken is already cooked, so this is just to cook the outside coating. You can oven-bake them for 15 to 20 minutes if you like, in a pre-heated oven 200C/400F/Gas mark 6.
Step 11	Drain the chicken on some paper towels, and then serve immediately with chips and peas for a real retro revival! Or, with salad for a lighter, healthier meal.