Chicken Parm but make it a chicken cordon bleu… stuffed with ham, swiss, parsley, breaded, pan-fried, covered in marinara and mozzarella, and baked. The ultimate chicken parm hack! #chickenparm #chickendish #cordonbleu #easyrecipe #cookinghacks
1. Using a fork, poke holes all over the chicken breast.
2. Cut the chicken breast in half, but not all the way through. Open it like a book.
3. Place the chicken breast between 2 cling films and pound it with a meat mallet.
4. Remove the top cling film, sprinkle with grated mozzarella cheese and chopped parsley.
5. Close the chicken breast and roll it up tightly.
6. Spray a chopping board with cooking spray and arrange bacon rashers in a weaving pattern, so that they slightly overlap.
7. Place the chicken breast on top and wrap it in the weaved bacon.
8. In a baking dish mix flour, paprika and curry powder.
9. In another dish, whisk two eggs.
10. In another dish place the breadcrumbs.
11. Dip the bacon-wrapped chicken in the spiced flour, then in the whisked eggs, and then in breadcrumbs. Repeat.
12. Heat up the oil and pan-fry breaded chicken for about 2-3 minutes per side, until golden brown. Drain the excess fat with a paper towel.
13. Place the chicken on a wire rack placed over a baking sheet and bake for about 25 minutes at 375F/190C.
14. Dice the onion and saute it on olive oil.
15. Crush and add 2 cloves of garlic. Mix.
16. Pour a can of tomato sauce over onion and garlic. Mix well. Simmer until thickened.
17. Pour tomato sauce over the baked chicken, sprinkle with grated mozzarella, and bake for another 5 minutes, until the cheese is melted and bubbly.
18. Sprinkle with freshly chopped parsley and serve immediately.
