Something a little nostalgic. The cordon Bleu sadly became the mediocre cantina classic.

This is tragic because the dish features goodness wrapped tastiness, if you use the right ingredients this can become a fun alternative to basic chicken breasts.

Ingredients:

• 1 Full Chicken Breast
• 2 slices of ham
• Emmental Cheese
• 1 Egg
• Chapelure / Panko
• Bechamel/white sauce (20gr butter, 20gr flour, 150cl chicken stock, 50cl milk)

Step 1: Make the bechamel

Make the Bechamel: slowly melt the butter, add a little bit of flour and stir, add some chicken stock, stir and repeat until you have a creamy white sauce.

Step 2: Prepare the chicken

Slice the chicken breast, so you have a thin steak looking breast. Dip it in the Bechamel put it on a plastic film, add a slice of ham and cover with sliced cheese. Fold the breast, wrap in plastic film and keep in the fridge for at least 20mn.

Step 3: Cooking

Preheat the oven at 360.

Beat the egg in a bowl. Put the Panko in a plate. Get the chicken breast and dip it in the egg then roll in Panko.

In a pan melt some butter over medium heat. Grill the chicken breast so both sides are golden.

Finish cooking in the oven for 30mn.