Chicken Cordon Bleu with Béchamel Sauce

Ingredients

• 1 kilo boneless chicken breast fillets
• Chicken seasoning:
• 1 tablespoon chicken bouillon-flavored seasoning powder
• or
• 1/2 teaspoon white pepper + 1/2 teaspoon curry + 1/2 teaspoon ground ginger
• For dipping and breading the chicken:
• 1 cup breadcrumbs
• 1 cup flour
• 2 eggs
• 2 tablespoons white vinegar
• 1/2 tablespoon baking powder
• For stuffing the chicken:
• Slices of luncheon meat or mortadella
• Mozzarella cheese
• Béchamel sauce:
• 1 liter milk, or 4 cups liquid milk
• 5 tablespoons flour
• 3 tablespoons butter
• 1/2 cup corn
• 1 cup chopped mushrooms
• 1/2 cup mozzarella cheese
• Salt
• Pinch of white pepper
• Pinch of curry
• For more from Nancy, here is Chicken Fajita

Method

1. Cut open each chicken breast from the side (butterfly) and season with the spices.
2. Stuff each breast with a slice of ham (luncheon meat) and a generous amount of shredded mozzarella cheese.
3. Roll the ham into a log and wrap it with the chicken, then press the edges together with a special tool so they seal.
4. Place the breadcrumbs in a separate plate.
5. Beat the egg with vinegar, three tablespoons of milk, and baking powder; sprinkle in a little of the remaining spices used to season the chicken, and whisk.
6. Put a little of the spices with one cup of flour in a bowl and mix.
7. Begin coating the chicken by dipping it first in the flour, then in the egg mixture, and finally in the breadcrumbs.
8. Place the cordon bleu in the refrigerator to chill well before frying; they can be left overnight.
9. When frying, heat plenty of oil and add the chicken, then reduce the heat immediately so the breasts cook through on the inside.
10. Prepare the béchamel sauce by placing butter in a saucepan over heat to melt.
11. Add the flour to the melted butter and stir for two minutes in a circular motion, then add the milk and continue stirring.
12. Add the spices, mushrooms, and corn and stir.
13. When the mixture thickens, add the cheese and let it come to a boil, then turn off the heat under the béchamel.
14. Serve the cordon bleu with sautéed vegetables—either boiled then tossed in a bit of butter with a pinch of salt and white pepper—or serve with French fries on the side, with the béchamel sauce, of course.
15. Nancy Moussa
16. For more from Nancy, here is her chicken fajita.