Easy Bake Blue Cordons: The Secret of Crunching Without Frying

Ingredients

For 4 servings

• •6 6 chicken whites
• •180 g 180 g gruyèrecomté or tomme
• •90 g 90 g breadcrumbs
• •75 g 75 g flour
• •3 tranche 3 slices of white ham
• •3 3 eggs
• •spray oil
• •mill pepper

Method

1. 1.First cut the cheese into thin slices. Take your chicken whites and crease them gently to create a pocket. Then cut the ham in half to have portions adapted to the size of the whites. Stir generously each chicken white with half a slice of ham and a slice of cheese. Make sure the stuffing is well distributed inside each room. Put the eggs on a hollow plate. On a second plate, pour the flour and season with salt and pepper. Put the breadcrumbs on a third plate. You now have your three breading stations ready. Gently pass each chicken white in the flour, then in the beaten egg, again in the flour to adhere it well, and finally in the breadcrumbs by pressing slightly to fix well. Place them on a tray and place them in the refrigerator for 30 minutes so that the breading hardens. Preheat your oven to 180°C (thermostat 6). Place the blue cords on a sheet covered with sulphurized paper. Spray them lightly with a little spray oil to help them brown. Bake for 15 to 20 minutes until golden and crispy. Serve hot with a nice fresh salad.