Creamy Cordon Bleu


       Creamy Mushroom Gravy
      Cordon Bleu
  • 500 g chicken breast fillet
  • 2 slices ham, cut into 4 pcs
  • 4 slices cheddar cheese
  • 1/2 pack (35 g) UFC Cream of Mushroom Soup
  • 1 egg, beaten
  • 1 cup bread crumbs




       Creamy Mushroom Gravy
  1. Combine UFC Cream of Mushroom Soup and water in a bowl. Mix well.
  2. Sauté garlic in butter and add UFC Cream of Mushroom soup.
  3. Bring it to a boil with continuous stirring until it thickens.
       Cordon Bleu
  1. Flatten chicken breasts to 1/4 inch thickness.
  2. Top with a slice of ham and cheese.
  3. Roll up chicken with plastic wrap. Repeat the process for the remaining chicken breasts. Chill for 10-15 minutes.   Note: Cling wrap can be used to help in rolling and retaining its shape during storage. Alternatively, toothpick can be used to secure rolled chicken.
  4.  Coat each piece with UFC Cream of Mushroom Soup.
  5. And dip on eggs and roll on bread crumbs.
  6. Fry in hot UFC Golden Fiesta Canola Oil for 10-15 minutes or until golden brown.
  7. Serve immediately with gravy.



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