Chicken cordon bleu ... a recipe by the Bard of Bat Yam(#BardOfBatYam), Poet Laureate of Zion (#POetLaureateOfZion) and Stephen Darori

Ingredients

6 chicken breasts (no bone or skin)
6 slices ham of your choice
6 cheese slices of your choice
pepper
1 1/2 cup bread crumbs1 1/2 cup flour
1/2 cup finely grated Parmesan (optional)
Salt and pepper to taste
Beaten egg for egg wash

Creamy sauce

1/2 Cup Chicken stock
1/2 Cup White Wine
1/2 Cup Cream
2 Tablespoons Mustard
A little cornflower to thicken if needed
Salt and Pepper to taste

The process

Take each breast and pound it with a mallet or rolling pin until about 1cm thick.

Season each piece on the one side with a little pepper, add one piece of cheese and ham, fold in half (or roll up). Try not to have the ham and cheese protruding from the edges.

Dip each piece in the egg wash, then in the flour and finally in the breadcrumbs and Parmesan(mixed together). Pat them gently to secure the crumbs and set aside.

In a pan on a medium heat, melt some oil and butter together and cook until they are golden brown on each side

Sauce

Add all of the ingredients to a pot, mix together and simmer on low for about 5 minutes and thats it!

Serve with seasonal vegatables and boiled potatoes tossed in butter and parsley or even a salad it's all good