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Makes 6-8 servings
Preparation and cooking time: 6 hours (4 hours marinade time)


4 pieces chorizo bilbao, diced
1 cup quickmelt cheese, grated
¼ cup parsley, finely chopped
3 1/3 cups breadcrumbs, divided

Cordon Bleu:
4 pieces large chicken breast fillets
1/3 cup calamansi juice
¼ teaspoon salt
¼ teaspoon pepper
3 cups flour
2 eggs, beaten
1 ½ cup cooking oil for frying

Cream Sauce:
1/4 cup mayonnaise

2 teaspoons atsuete oil
1/2 tablespoon vinegar

1/2 tablespoon calamansi juice

1/2 tablespoon lemongrass juice (extracted from boiled leaves)

1/2 teaspoon garlic powder

1/4 teaspoon ginger powder
1/8 teaspoon red pepper flakes

1/2 tablespoon sugar

Salt and pepper to taste


1. In a bowl, mix chorizo, cheese, parsley and 1/3 cup breadcrumbs until well combined. Set aside.

Cordon Bleu:
1. Marinate chicken with calamansi juice, salt and pepper for 4 hours.
2. Flatten chicken breast fillets with a rolling pin or large flat edged mallet in a chopping board.
3. Scoop 2-3 tablespoons of filling onto the flattened chicken. Roll carefully.
4. Dip chicken roll in flour, egg, then breadcrumbs. Make sure to cover all sides.
5. In a saucepan with hot oil, fry cordon bleu and turnover until all sides are golden brown. Blot excess oil with paper towels and set aside to cool.

Cream Sauce:
1. Mix all ingredients until evenly combined. Serve with Cordon Bleu and enjoy!

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