Home » Noche Buena Boxes: Chicken Embutido Cordon Bleu
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Time needed: 1 hour and 45 minutes.
Makes: 4 servings
1/2 kg. ground chicken
1/8 cup red onion, chopped
1/2 cup carrot, chopped
1/4 cup celery, chopped
1/8 cup pickle relish
1/4 cup raisin
1/4 cup red/ green bell pepper, chopped
1/4 cup all-purpose flour
1 pc egg, beaten
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon sugar
2 teaspoons garlic powder
2 teaspoons onion powder
4 pieces hotdogs
4 pieces hard boiled eggs, quartered
Cheese slices (burger slices)
Eggs, seasoned and beaten
Japanese panko breadcrumbs, lightly crushed into finer pieces
Oil, for frying
Combine all the ingredients in a bowl and mix well until the meat is visibly binding to itself until almost a paste-like texture. Divide into 4 portions.
On a work surface lined with plastic wrap, spread each portion into a thin rectangle. Line with cheese slices followed by ham slices, leaving ½-inch margin along all edges.
Place a hotdog and 4 egg quarters along one side of the cheese. Roll up the stuffed embutido tightly like sushi and seal the plastic wrap tightly. Repeat with all embutidos. Freeze until firm enough into a stable log.
Roll the embutido logs in the seasoned flour, eggs, and breadcrumbs.
In a deep pot over high heat, fry the embutido cordon bleu until the crust has become golden all over. Remove and drain excess oil.
Place embutido cordon bleu in a baking tray and bake at 180 degrees Celsius for about 25 – 30 minutes.