Thermomix Cordon Bleu with Almond Crumb

by Tenina Holder
posted 18 May, 2020 (last updated 04 Jun, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    40mins
  • Calories icon
    Calories
    511

This Cordon Bleu with Almond Crumb recipe is the perfect example that low-carb food can be delicious and indulgent. If you're keeping a keto diet or avoiding carbs in general, then this dish will likely make you forget carbs ever existed. The concept is simple; a chicken breast filled with ham and cheese, which we bake surrounded in a crunchy almond crumb. Make it dinner with some vegetables or serve it as lunch with an easygoing salad. With less than an hour from start to finish, this special recipe will transform ordinary into inspired.

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INGREDIENTS


  • Parmesan cheese icon
    Parmesan cheese
    1.76oz/50g (about 5¼ tbsp)
    cubed
  • Chicken breast icon
    Chicken breast
    2 (7.94oz/225g)
    skinned
  • Egg icon
    Egg
    1 (1.76oz/50g)
    beaten
  • Almonds icon
    Almonds
    5.29oz/150g (about 1 cup)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (0.07oz/2g)
  • Garlic clove icon
    Garlic clove
    2
  • Sea salt icon
    Sea salt
    1 pinch
  • Yellow mustard icon
    Yellow mustard
    2 tsp (0.35oz/10g)
  • Ham icon
    Ham
    4 slices (None)
  • Cheddar cheese icon
    Cheddar cheese
    4 slices
  • Cornflour icon
    Cornflour
    1.76oz/50g (about ½ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed

METHOD


  1. Pre-heat oven - 180°C
  2. Line oven tray with baking paper
  3. Place all crumb ingredients into the thermomix bowl
  4. Fit TM5 bowl to TM5
  5. Mix - approx 7 sec, speed 7
  6. Scrape down sides of TM5 bowl
  7. Chop a few more seconds if needed
  8. Set aside
  9. Cut a pocket into each chicken breast, making it as large as you can without cutting the edges right through
  10. Smear mustard inside before placing the ham and cheese inside
  11. Use short skewers to close up the opening if desired
  12. Put flour in one bowl and egg in another
  13. Coat chicken breasts in cornflour, then egg, then generously coat in the crumb
  14. Drizzle with extra virgin olive oil
  15. Bake - 30 min, 180°C
  16. Remove skewers, if used. Serve in slices.

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