Cordon Bleu

Method

1. Place the ground chicken breast on a work surface. Add mashed potatoes, a little flour, a drizzle of extra virgin olive oil, a pinch of pepper and salt. Mix until compact.
2. Place a sheet of parchment paper on the work surface. Place a portion of the chicken mixture in the center. Cover with another sheet of parchment paper and roll out with a rolling pin to about 1 cm thickness.
3. Remove the top sheet. Set aside the first disc and repeat the operation to make more discs.
4. To fill, place a slice of cheese in the center of one disc, fold it in half, add a slice of ham, then cover with another chicken disc. Press lightly.
5. Remove the parchment paper. Use a round cutter (or a bowl) to cut and seal the cordon bleu. Remove excess trimmings (which can be reused).
6. Bread: coat first in flour, then in beaten egg with a pinch of salt, then in breadcrumbs.
7. Cook: heat a non-stick pan with a drizzle of olive oil and cook the cordon bleu until golden and cooked through. Alternatively, bake in the oven or deep-fry.