Sin Ming Cookhouse / Bakery / Whatever
When I was but a young boy I remember my first ever trip to a “fancy” formal dinner being someone’s year 12 high school graduation in the city. Looking back there I was young and naïve being all dressed up in a penguin suit, but I still remember to this day it being the first time I was introduced to eating a tasty Chicken Cordon Bleu. Although it sounding very French the dish invented in America!
Anyways I found myself in the mood to try and recreate this dish (I’d previously cooked this here) but with a twist. Instead of placing the bacon and cheese inside a chicken breast and rolling it, I thought of mincing the chicken meat then encasing the bacon and cheese with the minced meat.
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Slices Swiss/Emmental cheese
- Slices cooked ham/bacon
- 1/2 cup seasoned bread crumbs
- Place chicken breasts into blender and puree, or until there are no more lumps of meat
- Season chicken paste with salt and pepper
- “Pour” three table spoons of chicken paste to a chopping board and flatten to approximately 2cm thickness to resemble a rectangle
- Place cheese slice and ham slice on top of rectangle
- Carefully fold over / roll the chicken paste around the bacon and cheese so it looks like a “spring roll”
- Take the “spring roll” and coat it in bread crumbs
- Shallow fry until golden all over or bake for 15 to 25 minutes, or until chicken is no longer pink
The end result it a delicious piece of evenly encased bacon/cheese to chicken meat, totally worth the extra bit of effort!
Bon Appétit – Sidney