Chicken Cordon Bleu w roasted veggies and mash. Yield 4-5 pax

Method

1. Chicken & Roasted veggies:
2. Take chicken breast and butterfly cut making into a 'heart shape'. Pound the chicken to even thinness in between cling wraps then season your chicken with some salt and black pepper.
3. Place 1 slice of cheese and 1 slice of ham and roll up the chicken tightly using a cling wrap to make it stay tightly rolled. Set aside in the freezer for 10-15 min to firm up.
4. Get your crumbing mix ready; and dust the chicken rolls minimally with flour, dredge in egg, and onto breadcrumbs. You may repeat the egg and flour another time to give it two coats.
5. Heat oil on a shallow pan (wide enough to fit the rolled chicken breast). Fry the surfaces on the coated chicken until it turns golden brown. Make sure to turn the chicken and avoid burning the crumb coat.
6. To cook further the “inside of the chicken”, place it on a baking tray and cover with aluminium foil to prevent it from drying. Bake in the oven at 180° C for about 15 more minutes or until cooked. Check the center of the chicken by cutting a small piece or at the middle.
7. To roast the veggies, cut them into even sizes so that they cook at the same time and season with salt, pepper, a bit of oil and your choice of herbs. Place them in the oven on a tray lined with aluminium foil. Bake for 15-20 min (baking time will depend on the sizes of the cut veggies)
8. Mashed Potatoes:
9. Boil potatoes till soften. Mash until fine paste.
10. Return potatoes to pot and add in milk and butter and whisk till fluffy.
11. Season with salt and pepper and serve.
12. Cream Sauce:
13. Melt butter in saucepan. Whisk in flour and mix until it resembles a paste. Slowly whisk in the milk.
14. Once milk is fully incorporated, add in Dijon mustard and cheese.
15. Season to taste and serve along side with chicken and mash.