Rolls “Cordon Bleu” in a creamy sauce

Rolls “Cordon Bleu” in a creamy sauce.


Chicken breast (fillet) – 2 pcs.
Ham -150 g
Cheese – 150 g
Cream (20 – 33%) – 100 ml.
Garlic – 3 cloves
Greens (chopped) – 1 tbsp
Vegetable oil – for frying
Salt and pepper – to taste


1. Cheese sliced. Ham cut into thin slices. Chicken breasts cut into 3 plastic.
2. Each plastic repel culinary hammer or the blunt side of the knife blade. Add some salt. On top of each plastic laid 2 slice of ham. On laid ham slices of cheese. We turn off the rolls.


3. If done correctly, the rolls should not be disclosed in the preparation. But for a safety net, you can secure them with toothpicks.

4. Heat the oil in a frying pan. We spread the rolls. Fry on all sides until golden brown. Fill the pan cream. Squeeze out the garlic. Pepper to taste. Sprinkle with herbs.

5. Simmer on low heat until the cream is evaporated.Na garnish can be fed rice, vegetables. I served as a side dish of rice and bulgur mix.


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