Chicken and Salami Cordon Bleu

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Chicken and Salami Cordon Bleu

Cordon Bleu with a homely and tastier twist crumbed chicken stuffed with stringy mozzarella and spiced salami served with a herby mash and roasted broccolini salad.

Ingredients to serve 2

  • 2 x Chicken Breast
  • 25g x Pizza Salami
  • 80g x Grated Mozzarella
  • 100g x Breadcrumbs
  • 300g x Potatoes - peeled and quartered
  • 5g x Chives - chopped
  • 100g x Cherry Tomatoes - halved
  • 100g x Tenderstem Broccoli - halved
  • 10g x Dijon Mustard
  • 10ml x Honey
  • 10ml x Lemon Juice
  • 1 x Eggs - whisked
  • All-Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast
  • 50g x Pizza Salami
  • 160g x Grated Mozzarella
  • 200g x Breadcrumbs
  • 600g x Potatoes - peeled and quartered
  • 10g x Chives - chopped
  • 200g x Cherry Tomatoes - halved
  • 200g x Tenderstem Broccoli - halved
  • 20g x Dijon Mustard
  • 20ml x Honey
  • 20ml x Lemon Juice
  • 2 x Eggs - whisked
  • All-Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Prepare three mixing bowl one with your all-purpose flour, one with your whisked egg and one with your breadcrumbs. Season the contents of each. Whisk together dijon mustard, honey, lemon juice with a few good glugs of olive oil. Season with salt and pepper and reserve to serve.

Washing Instruction

Wash your hands, potatoes, cherry tomatoes and tenderstem broccoli well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

Cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked.

Step 1 - Roasted Broccoli, Tomato Salsa

Toss your Tenderstem broccoli in a large mixing bowl with a drizzling of olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven to roast for 8-10 minutes until cooked through and slightly charred. Once done toss with your cherry tomatoes, season with salt and pepper.

Step 2 - Herb Mash

Cook your potatoes in a medium saucepan of salted water for 12-15 minutes until soft. Drain through a colander and mash with a potato masher until smooth, then fold in your butter and a few dashes of milk. Season to taste with salt and pepper and finish with your chopped chives

Step 3 - Cordon Bleu

Butterfly your chicken breasts - Lay your chicken breast on your chopping board and with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice it in half widthwise almost to the other edge. Keep that edge intact and open the breast along the "fold." Season your chicken breast on both sides with salt and pepper. Arrange chicken smooth side down on a work surface. Cover one half of each breast with a few slices of salami and your grated mozzarella leaving space around the edges. Fold breast in half over your salami and cheese and press edges together to firmly seal. Press both sides of chicken in flour, shaking off any excess, then dip both sides into the egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate. Heat oil in a large frying pan over medium-high until shimmering. Cook chicken, turning occasionally until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set in a rimmed baking sheet; season with salt. Bake chicken for about 5-6 minutes until cooked through.

To Serve

Dress your broccoli and tomatoes with your honey mustard dressing. Divide your herb mash amongst your servings, and top with your chicken cordon bleu and roasted broccoli, tomato salsa.