GLUTEN-FREE CORDON BLEU REVISITED BY CHEF FLORIAN BARBAROT
|Serves 4 All levels|
> 500 gr chicken breast
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.