A traditional Cordon Bleu slow cooker style. Juicy tender mouth watering parcels sure to entertain your tastebuds.
Submitted by Simon Christie
Slow Cooker Central Cordon Bleu
A traditional Cordon Bleu slow cooker style. Juicy tender mouth watering parcels sure to entertain your tastebuds.
Serving: 4
Ingredients
- 800g skinless chicken thigh/breast
- ~100g thin sliced ham of choice
- ~80g sliced Swiss cheese
- 1 egg
- 1 1/2 cups panko bread crumbs
- 1 teaspoon cracked black pepper
- 4 teaspoons Tuscan seasoning
- + toothpicks
Instructions
- Lay one piece of chicken on a sheet of baking paper
- Overlay one sheet of baking paper
- Using a food mallet, flatten chicken to a thickness of 1/2-1/4 cm
- ** see video link **
- Reusing sheets, repeat till all chicken is adequately flattened
- Place one slice of ham over each chicken piece
- Place one slice of cheese over each ham slice
- Roll each individual piece and fasten with two or more toothpicks
- Lightly grease cooker insert
- Turn cooker on HIGH
- In a bowl crack egg and quickly mix egg but not over whisk it
- In a separate bowl, combine panko, pepper and Tuscan seasoning
- Brush each chicken roll with egg
- Put into panko mix and coat by rolling/sprinkling
- Place rolls into greased warmed cooker and cook for 1hour 45 minutes on HIGH
- *note. Cooker times will vary, I used a 7 litre Breville for this delight
- Serve with a selection of fresh vegetables.
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In a bowl crack egg and combine what ?? Sounds lovely x
Just with itself .. reworded now to make clearer 🙂
Would it be alright to use diced chicken in the coating & just place everything else separately into the slow cooker? If so how long should I cook it for.
The cordon bleu part has the meat wrapped around the cheese. While you could add chicken and ham to the cooker you’d lose the cheese in the mix. Also without any sort of sauce the chicken would be in juices by the end in small pieces rather than one solid pinned roll you could lift out at the end. So not to say you couldn’t do so – but the results wouldn’t be anything like the original recipe 🙂