Chicken Cordon Bleu on Roasted Vegetables with a Beetroot & Chicken Jus
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
3 hrs 25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Chicken Cordon Bleu on Roasted Vegetables with a Beetroot & Chicken Jus
Description
The dish starts by slicing each chicken breast to create a pocket for the cheese and herb filling, which combines goat cheese, Gruyere, and chopped tarragon for an herby, creamy center. Pancetta is used to wrap the cheese mixture before inserting into the chicken breasts, which are then crumbed using seasoned flour, egg wash, and parsley-incorporated bread crumbs for a crisp exterior.
Vegetables including beetroot, kipfler potatoes, carrot, sweet potato, green beans, and red onion are roasted with olive oil to bring out natural sweetness and texture. The beetroot and chicken jus is prepared by simmering chicken stock with beetroot peels and finishing with butter, providing a deep, earthy sauce that complements the chicken and vegetables.
This dish offers a layered taste experience with the creamy, cheesy interior of the chicken, the salty, savory pancetta wrapping, and the crispy crumb coating. Roasted vegetables add texture and natural sweetness, while the beetroot jus enriches the plate with moisture and a colorful accent. It is a composed main suitable for a dinner entree.
Ingredients
Chicken:
- 4 chicken breast 180 grams (5.2 oz) each
- 4 lices pancetta
- 1/2 cup goat cheese
- 1/2 cup gruyere cheese
- 1/4 bunch tarragon
Crumbs:
- 2 egg free range, large
- 1/2 cup whole milk
- 1 cup flour plain
- 1 cup bread crumbs
- 1/4 parsley
Roasted Vegetables:
- 4 beetroot medium
- 8 kipfler potatoes medium
- 1 carrot medium
- 1 sweet potato medium
- 250 grams green beans
- red onion
- 1/4 cup olive oil
Beetroot and Chicken Jus:
- 2 cups chicken stock
- beetroot peels
- 1 tablespoon butter
Instructions
Chicken:
- Remove the skin from the chicken breasts and make a 4 cm (1.5 inches) long incision into the center of each chicken breast and place aside.
- Chop tarragon and mix with both cheeses, add some cracked black pepper.
- Lay pancetta onto a cutting board and place cheese mix onto it, roll it up gently like a Swiss roll.
- Place each pancetta roll into the cut chicken breast and ensure chicken covers the opening.
- Place in fridge for 1 hour.
Crumbs:
- Get 3 medium sized kitchen bowls, in one whisk the eggs and milk together, place flour in another and bread crumbs mixed with the parsley in the last one. You now have a crumbing set ready to go.
- To crumb the chicken breast place the chicken in flour, followed by egg mix and finally the bread crumb. Coat each breast and place back in fridge for at least an hour.
Vegetables:
- Pre heat oven to 170° Celsius (330° Fahrenheit).
- Peel beetroot and wash the peel and set aside, cut beetroot into wedges.
- Cut potato into bite size cubes.
- Peel and cube the remainder of the vegetable.
- Top and Tail beans and cut into strips.
- Mix vegetables together except beans and mix with oil, place in oven and cook for 20 minutes or until vegetables are brown and tender.
- Blanch beans in boiling water for two minutes and mix all vegetables together allowing the beetroot to bleed onto other vegetables.
Jus:
- Sauté beetroot very slowly in butter add stock and reduce by half.
Assembly:
- Deep fry chicken until brown and sealed. Cook in a hot oven for a further 7 minutes.
- Place a level mound of vegetables in the centre of a plate, cut chicken in half on an angle and arrange on top of vegetables.
- Using a table spoon, drizzle the jus around the outside of the plate.
Notes
User Reviews
Overall Rating
4.9
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