Chicken Cordon Blue Roll Ups

No, I didn't mean Cordon Bleu.  This dish differs in quite a few ways – the first one of which is that I used chicken thighs, not chicken breast.

Ingredients:

Chicken thighs

Ham slices

Edam cheese

Blue cheese

Parmesan cheese

Dijon Mustard

Cream

Lemon juice

Salt & Pepper

Small amount of flour

Egg

Breadcrumbs

Oil

Method:

Toast your breadcrumbs for about 3 minutes – drizzle them with oil first.  This makes the coating crunchier.

Bash your chicken thighs so they become thinner and bigger.

Season each thigh with salt and pepper and then put the cheeses on top and then roll each one up.  Secure each roll with a couple of toothpicks.

Dredge each thigh in the beaten egg and then roll in the breadcrumbs.  I also add salt and pepper to the breadcrumbs before rolling.

Make your mustard cream sauce by gently heating the mustard cream and lemon juice along with salt and pepper to taste.  If you let it boil (which I did accidentally) the sauce will probably curdle – but it will still taste nice.