How I Make Ham And Gruyere Chicken Roll Ups

I couldn’t count how long I crave for Cordon Bleu. Even before Christmas, I was longing for it. However, just thinking on the process of making these ham and cheese chicken roll-ups makes me tired already because the preparation alone takes a lot of methods already. To make this, we have to follow the steps of arranging, coating, frying and making sauce. But this Christmas eve, I had the energy to do these all and make Chicken Cordon Bleu.

Every year, I make sure to have my own contribution every Noche Buena so I decided to have Cordon Bleu and Panna Cotta as my contribution.

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• Salt
• Pepper
• Flour
• Eggs
• Bread Crumbs
• Oil
• Butter
• Cream
• Milk
• Nutmeg
• Parsley

2. Debone, tenderize and flatten the chicken breast.

3. Season with salt and pepper.

4. Arrange slices of ham and Gruyere cheese on the chicken. I used Canadian ham. I also added processed cheese for extra flavor.

5. Drizzle with flour. Flour will stick the fillings together.

6. Roll and wrap with cling film.

7. Freeze to make it firm.

8. Coat with flour, beaten eggs and bread crumbs respectively. Double the coat.

9. Deep fry.

10. We know that chicken can still be raw inside so I still cooked it further in the oven.

11. While we’re still cooking the cordon bleu, make sauce by melting butter on a pan and mix with flour.

12. Pour the cream and milk into the pan.

13. Season with salt, nutmeg and parsley.

14. Slice cordon bleu in rolls or half.

15. Drizzle with white sauce and more parsley.

16. Your Cordon Bleu is now done and ready to be served.