Chef Fern’s Chicken Cordon Bleu
Ingredients:
- 4 chicken breasts, skin on
- 1 medium onion, small dice
- 1 large garlic clove, crushed
- 1 tbsp olive oil
- 1/4 tsp chili flakes
- 1/4 tsp dill
- 1/4 tsp herbes de provence
- 2 bunches of medium size leeks, slice width wise 1/8 inch
- 10 oz jalapeno havarti, 1/4 inch cubes
- 10 oz shaved ham
Instructions
- Saute the onions,garlic,chili flakes,dill and herb de provence together in olive oil until onions are translucent.
- Add leeks and saute until they become soft, shiny and dark in colour.
- Put the mixture in a piping bag and put the bag in a bowl full of ice to cool down.
- Cut the cheese into 1/4 inch cubes. You could also ask the cheese department at your local supermarket to cut the cheese 1/4 inch in thickness and simply dice it at home.
- Add the cheese and shaved ham to the cooled down mixture.
- Using a sharp knife, insert the knife into the thick end of the chicken breast to create a pocket. Make the pocket as deep as possible without tearing the pocket.
- Add a tablespoon of olive oil in a pan.
- Turn the oven on to 350
- Add the stuffed chicken breasts to the sizzling hot pan.
- Sear the chicken until the skin is golden brown. Turn it over and sear the other side.
- Put the seared chicken in the oven for 15-20 minutes or until fully cooked.