{"id":687,"date":"2021-05-01T08:06:25","date_gmt":"2021-05-01T08:06:25","guid":{"rendered":"https:\/\/recipes.jackglasson.co.nz\/?p=687"},"modified":"2021-05-01T08:42:47","modified_gmt":"2021-05-01T08:42:47","slug":"cordon-bleu","status":"publish","type":"post","link":"https:\/\/recipes.jackglasson.co.nz\/?p=687","title":{"rendered":"Cordon Bleu"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>8\u00a0thin slices\u00a0ham<\/li><li>250g\u00a0Swiss cheeses\u00a0sliced or shredded<\/li><li>4\u00a0boneless skinless chicken breasts<\/li><li>3\u00a0cups\u00a0corn flakes cereal\u00a0, crushed <\/li><li>6\u00a0Tablespoons\u00a0butter, melted<\/li><li>1\u00a0cup\u00a0mayonnaise<\/li><li>1\u00a0teaspoon\u00a0dijon mustard<\/li><li>1 teaspoon wholegrain mustard<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves. Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).<\/li><li>Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.<\/li><li>Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.<\/li><li>Preheat oven to 200 degrees C. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.<\/li><li>Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken.\u00a0Transfer to a lightly greased baking sheet.<\/li><li>Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)<\/li><li>Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.\u00a0<\/li><\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 8\u00a0thin slices\u00a0ham 250g\u00a0Swiss cheeses\u00a0sliced or shredded 4\u00a0boneless skinless chicken breasts 3\u00a0cups\u00a0corn flakes cereal\u00a0, crushed 6\u00a0Tablespoons\u00a0butter, melted 1\u00a0cup\u00a0mayonnaise 1\u00a0teaspoon\u00a0dijon mustard 1 teaspoon wholegrain mustard Method Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves. Place the chicken breast halves [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":688,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,1],"tags":[],"class_list":["post-687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=687"}],"version-history":[{"count":1,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/687\/revisions"}],"predecessor-version":[{"id":689,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/687\/revisions\/689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/media\/688"}],"wp:attachment":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}