BREAST IN SHOW

Rachel Khoo puts her own spin on a classic dish

Chicken breasts can be pretty boring. I am more of a wings or thighs kind of girl; meat closer to the bone that is succulent and rich. But one very underrated use of the breast is in Cordon bleu. It’s a little bit retro, but it’s a classic for a very tasty reason. Here, I’ve substituted sundried tomatoes for the traditional ham. cling film three times bigger than each fillet. Lay one on the board, place the open fillet on top and cover with the second piece of film.

Bash the fillet with a rolling pin to about ½cm thick between the two sheets of cling film. Remove the top layer of film. Season the fillet well and spread with 1 tbsp sundried tomato paste, then layer the cheese slices on top, leaving a margin at the edge. Lay half the rocket on top. Roll up the fillet tightly using the cling film (but keep it on the outside) and make sure everything is tucked inside. Wrap the film tightly around the rolled

fillet and secure the edges like a Christmas cracker by twisting the film at either end. Repeat with the other fillet.

Drizzle the oil into a baking dish and place in the oven. Set up three plates: one with the flour, one with the egg and one with the breadcrumbs. Season the flour. Remove the film from the fillets and roll each one in the flour, then in the egg and then in the breadcrumbs. Place the fillets in the baking dish.

Bake for 35-40 minutes, turning them over halfway through the cooking time. Remove from the oven and serve in slices or whole with veggies or salad.

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