These cordon bleu breasts are filled with ham and cheese and are also topped with creamy spinach, making them the perfect option for your weekly menu. Don’t forget to serve with a green salad and use Eva® spinach, always ready to use!
Cut the Eva® Hydroponic Baby Spinach into thin strips. Set aside.
Melt the butter in a skillet over medium heat and cook the garlic and onion until they turn shiny. Then, add the almonds and the Eva® Hydroponic Baby Spinach, mix, and cook for 2 minutes or until the spinach starts to wilt. Lower the heat and add the sour cream and chicken broth, season with salt and pepper, and fold in gently. Cook for another 6 minutes, remove from heat, and keep warm.
Season the breasts with salt, garlic powder, and pepper, then stuff them with a slice of cheese, a slice of ham, and finally, another slice of cheese. Roll them up, and if necessary, you can use a toothpick to hold the shape.
Dredge the chicken rolls in flour, then dip them in egg, and finally coat with breadcrumbs. Fry the cordon bleu breasts in hot vegetable oil over medium-low heat for at least 15 minutes. Drain on paper towels.
Place the cordon bleu breasts with creamy spinach on a serving plate, garnish with a bit of parsley, and serve with a green salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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