450g chicken breasts
Salt, pepper, Garlic powder, cayenne pepper
Cheese (I used cheddar, but I don't think it matters too much)
100g sliced ham
Oil for cooking.
Creamy Dijon Sauce
2 tbsp butter
1 clove garlic, minced
1.5 tbsp flour
1 cup milk
1.5-2 tbsp Dijon mustard
1.5dl shredded Parmesan cheese
On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about 1cm thick with a meat mallet or rolling pin. Sprinkle with salt, pepper, garlic powder and cayenne pepper. Remove the top layer of plastic wrap and place a layer of ham and a layer of cheese. Wrap the chicken tightly in plastic wrap and twist the the wrap on the sides. Tie up the ends, and put the chicken in the fridge for 30 minutes to "set".
In three different plates put flour, beaten egg and bread crumbs and coat the chicken with each in turn.
Heat oil in a cast iron pan or wok until very hot. Cook chicken for about 5 minutes per side. Transfer to an ovenproof dish and cook in oven for an additional 15-20 minutes until cooked through.
Meanwhile prepare the sauce by melting the butter in a small pot and cooking the garlic until soft. Add in flour and whisk until thoroughly incorporated. Add milk and whisk until fully combined. Continue whisking until the sauce comes to a simmer. Add mustard, salt, pepper and parmesan cheese. Whisk to combine until all the cheese has melted and the sauce is nice and thick.
Serve chicken with baked potatoes and baked broccoli.
Both DH and I liked it well enough, but it's a LOT of work for something that's just liked "well enough", so I probably won't be making the chicken again... too much of a hassle for the output. I could very well see myself making the sauce again though - that one was really good!
Monday, March 12, 2018
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