Rolls «Cordon Bleu» with cream sauce
Chicken breast (fillet) — 2 PCs.
Ham -150 g
Cheese — 150 g
Cream ( 20 — 33 %) — 100 ml.
Garlic — 3 cloves
Greens (chopped) — 1 tbsp
Vegetable oil — for frying
Salt, pepper — to taste
1. Cheese cut into slices. Ham cut into thin slices. Cut chicken breast lengthwise into 3 plastic.
2. Beats plastic every culinary hammer or blunt side of the knife blade. Potseluem. On top of each stacked plastic 2 slice of ham. Stacked ham on slices of cheese. Collapsible rolls. 3. If done correctly, the rolls should not be exposed while cooking. But to be safe you can seal with toothpicks.
4. Heated in a skillet vegetable oil. Spread rolls. Fry on all sides until Golden brown. Pour the cream into the pan. Press out the garlic. Pepper to taste. Sprinkle with parsley.
5. And stew on low heat until the cream has evaporated by half.For garnish you can serve rice, vegetables. I served as a side dish mix rice and bulgur.