Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 11.08 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 700grams Kent pumpkin, cut into 2cm pieces
- 1/4 cup honey
- 1/2 cup extra virgin olive oil
- 500grams uncrumbed chicken breast schnitzels
- 120grams Tibaldi Signature Traditional Ham Off The Bone
- 1 cup shredded mozzarella
- 2 free range eggs, lightly beaten
- 1 1/2 cups panko breadcrumbs
- 120grams baby rocket leaves
- 100grams Danish feta, crumbled
- 1/2 punnet rosemary , sprigs picked
Description
This delectable crumbed chicken cordon bleu is stuffed with succulent ham and served alongside a fresh pumpkin salad.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease and line a large baking tray with baking paper. Place pumpkin on tray. Drizzle with honey and 1 tbs oil. Roast for 20 minutes or until almost tender.
Step 2 of 4
Meanwhile, gently pound chicken to flatten. Top each piece with 1 slice ham and cup mozzarella. Starting at the shortest end, roll up to enclose ham and form a log.
Step 3 of 4
Place egg in a shallow bowl and breadcrumbs on a plate. Dip chicken in egg, then press in crumbs to coat.
Step 4 of 4
Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side or until crumb is golden-brown. Transfer to tray with pumpkin. Roast for 20 minutes or until chicken is cooked. Place rocket and pumpkin in a bowl. Sprinkle with feta. Slice chicken. Drizzle with pan juices from pumpkin. Sprinkle with rosemary. Serve with salad.
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