•   For filling:
  •   800g chicken breast fillet (4 small pieces)
  •   200 g of cheese
  •   cut into leaves
  •   4 pieces of chicken ham
  •   thicker cut (2mm)
  •   2 tablespoons Polimark Mustard Fini
  •   Salt and pepper to taste

  •   To pan:
  •   150g of flour
  •   150g bread crumbs
  •   2 eggs

  •   For decoration:
  •   300g Polimark Tartar Sauce


Cut the chicken breast fillet along the sides to get the shape of butterfly, season with salt and pepper and

Fill chicken fillets with Polimark Mustard Fini and put on each fillet a sheet of cheese and chicken ham. Filled chicken fillets close like a shell. If necessary, close fillets with a toothpick.

Stuffed chicken dip in flour, then into beaten eggs, and then in the oven.

Fry the chicken in hot oil until it gets a golden brown colour.

Ready Cordon Bleu decorate with Polimark Tartar sauce. Serve with salad or French fries.

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