Name: Thermomix Cordon Bleu with Almond Crumb
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 1.76oz/50g (about 5¼ tbsp) cubed Parmesan cheese; 2 (7.94oz/225g) skinned Chicken breast; 1 (1.76oz/50g) beaten Egg; 5.29oz/150g (about 1 cup) Almonds; 1 tsp (0.07oz/2g) Smoked paprika; 2 Garlic clove; 1 pinch Sea salt; 2 tsp (0.35oz/10g) Yellow mustard; 4 slices (None) Ham; 4 slices Cheddar cheese; 1.76oz/50g (about ½ cup) Cornflour; as needed Extra virgin olive oil

INGREDIENTS

Parmesan cheese

1.76oz/50g (about 5¼ tbsp)

cubed
Chicken breast

2 (7.94oz/225g)

skinned
Egg

1 (1.76oz/50g)

beaten

Almonds

5.29oz/150g (about 1 cup)
Smoked paprika

1 tsp (0.07oz/2g)
Garlic clove

2
Sea salt

1 pinch
Yellow mustard

2 tsp (0.35oz/10g)
Ham

4 slices (None)
Cheddar cheese

4 slices
Cornflour

1.76oz/50g (about ½ cup)
Extra virgin olive oil

as needed

METHOD

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