Chicken Cordon Bleu Rings
Rating
We really like Chicken Cordon Bleu, so we put a ring on it
Ingredients
- 2 chicken breasts
- 30g butter
- 30g flour
- 250ml whole milk
- 50g parmesan
- ½ tsp mustard
- 1 tsp salt
- 1 tsp pepper
- 100g ham, chopped
- 75g emmental
- 75g mozzarella
- 2 tbsp chopped chives
- 150g flour
- 3 eggs, beaten
- 200g breadcrumbs
- For the ranch:
- 150g mayonnaise
- 150g sour cream
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Combine your mustard, olive oil, salt and pepper in a bowl. Combine to coat your chicken breasts. Heat a frying pan to a medium-high heat and fry your chicken breasts for 3 mins on each side. Remove from the pan and shred with 2 forks.
- Melt your butter in a small saucepan. Add your flour and cook out on a low heat for 2 mins. Gradually add your milk in small increments, beating all the while to prevent lumps from forming. Bring to a boil, then simmer for 2 mins until the sauce is very thick. Add your parmesan, mustard, salt and pepper and stir to combine.
- Pour your sauce over your chicken in a bowl and add your ham, emmental and mozzarella. Stir until totally combined.
- Grease a donut mould liberally with oil, then fill with your chicken mix. Leave to set in the freezer for 1 hours, then turn out and repeat with your remaining mixture. Leave your donuts to firm up in the freezer.
- In the meantime, add your mayonnaise, sour cream, chives, parsley, onion powder, garlic powder, salt and pepper and stir to combine.
- Remove your rings from the freezer and dip them in your flour, egg and breadcrumbs in turn.
- Fill a large sturdy pan a third of the way with vegetable oil and heat to 180°C/350°F.
- Gently lower your donuts into the oil and fry for about 3 mins until golden and crisp.
- Serve immediately with your dip!
