For 10 servings
1500 g Chicken breast fillet
500 g Cooked ham
200 g Spinach
300 g Buffalo mozzarella
300 g Breadcrumbs
100 g Parmesan cheese
100 g Flour
200 ml Debic Culinaire Original
200 ml White wine
100 ml Poultry stock
30 g Shallots, finely chopped
10 ml Lemon juice
30 g Butter
5 g Salt
500 g Broccoli
30 Mini asparagus spears
2000 g Potatoes
Cut the chicken fillet into thin slices.
Cut the cooked ham into slices and the mozzarella into cubes.
Divide the spinach, ham and mozzarella over the slices of chicken, add plenty of salt and pepper and roll them up.
Roll in the flour, dip in the egg mixture and cover the chicken fillet with the breadcrumbs and grated Parmesan cheese.
Heat Debic Roast & Fry in a saucepan over a medium heat.
Fry the fillets on all sides until brown.
Bake in the oven at 180°C for 8 to 10 minutes.
Fry the finely chopped shallots in Debic Roast & Fry.
Add the white wine and reduce to half.
Add the vegetable stock and the Debic Culinaire Original and reduce to the required thickness.
Pour through a sieve and season to taste with salt and lemon juice. Add butter.
Cut the broccoli and the asparagus tips into pieces and blanch in salted water.
Fry briefly in Debic Roast & Fry.
Boil the potatoes for 20 minutes, peel and leave to cool to room temperature.
Drizzle the potatoes with Debic Roast & Fry and roast in the oven at 200°C for 20 minutes.
Assemble the vegetables and potatoes on the plate. Cut the cordon bleu into slices and place on the plate.
Garnish with the sauce.