GLUTEN-FREE CORDON BLEU REVISITED BY CHEF FLORIAN BARBAROT

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GLUTEN-FREE CORDON BLEU REVISITED BY CHEF FLORIAN BARBAROT

Ingredients:

> 500 gr chicken breast
> 2 whole eggs
> 250 gr salad of your choice
> 1 tbsp mustard
> 50 gr almond powder
> 300 gr almonds
> 120 gr Reblochon (or another soft cheese)
> 150 gr raw ham
> Salt & pepper
> 10 gr basil
> 1 lemon
> 80 gr yogurt

1 | Cut the chicken breasts into “a butterfly” and leave them open. Season with salt and pepper.

2 | Coat the chicken breasts in the almond powder, egg and chopped almonds.

3 | Cook the chicken in a frying pan and finish a few minutes in the oven at 180C.

4 | Meanwhile, roll the cheese in the ham slices.

5 | Sear the tubes in a pan.

6 | Prepare the sauce by mixing the yogurt, mustard, lemon juice and zest and the basil.

7 | Place the ham tubes on the breaded chicken. Serve with the sauce.