Chicken Cordon Bleu

Mashed sweet potatoes

1. Mashed the sweet potatoes until smooth using a potato masher or fork.
2. Immediately season with white pepper power and salt. Mix well.

Chicken Cordon Bleu

1. Butterfly the chicken breasts by slitting one side.
2. Lay a plastic sheet on top and gently pound the chicken to ¼ inch thickness. Remove the plastic sheet.
3. Place a slice of chicken ham, 2 slices of cheddar cheese and some baby spinach on top of the chicken breast. Roll the chicken breast tightly into a log. Tuck in the ends gently and secure with 3 toothpicks.
4. Repeat with the remaining chicken breast.
5. Wrap the chicken logs tightly with plastic sheets and chill in the refrigerator.
6. To prepare flour mix, combine Blue Key Superfine Superwhite, salt, paprika powder and white pepper powder in a large bowl.
7. To prepare the egg mixture, combine eggs and V-Soy Original Soya Bean Milk in a bowl.
8. Remove plastic sheets and toothpicks from chicken logs. Dust the chicken evenly with flour mix.
9. Dip the chicken in the egg mixture and then gently coat with breadcrumbs.
10. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
11. Preheat oven to 170°C.
12. Shallow fry chicken all sides until light brown.
13. Transfer the chicken to a baking tray lined with aluminium foil. Bake for 25 minutes or until golden brown.
14. Cut into 1cm thick pinwheels.

Mixed salad

1. Serve the mixed salad with Chicken Cordon Bleu and mashed sweet potatoes.