Chicken Cordon Bleu with mushroom risotto

Name: Chicken Cordon Bleu with mushroom risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken fillets (approx. 130 g each); 100 g blue cheese; 6-8 Sage leaves; 4 discs (8 g each) Bacon; 250 g Mushrooms; 2 stem(s) Thyme and basil; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Risotto rice; 100 ml dry white wine; 1/2 l Chicken bouillon (instant); 50 g Whipped cream; 4 Baby pears; 1 TABLESPOON Butter; 4 TABLESPOONS Cranberries; 7-10 Tbsp fresh herbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 130 g each)
100 g blue cheese
6-8 Sage leaves
4 discs (8 g each) Bacon
250 g Mushrooms
2 stem(s) Thyme and basil
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Risotto rice
100 ml dry white wine
1/2 l Chicken bouillon (instant)
50 g Whipped cream
4 Baby pears
1 TABLESPOON Butter
4 TABLESPOONS Cranberries
7-10 Tbsp fresh herbs

Directions

1
Wash the fillets, dab dry. Cut a deep pocket into each fillet. Cut the cheese into pieces. Fill fillets with cheese and sage and wrap with bacon. Clean, clean and halve the mushrooms.
2
Wash and chop the thyme and basil. Heat oil in a frying pan. Fry the fillets until crispy all around. Season with salt and pepper. Add the mushrooms, also fry them. Add rice and fry until transparent.
3
Deglaze with wine and bouillon, season with salt and pepper. Stir in herbs. Cook everything in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 20 minutes. Stir cream into the sauce, bring to the boil.
4
Season again. Cut the pears in half, toss briefly in hot butter. Fill with cranberries. Arrange risotto and chicken filets on a plate. Serve garnished with baby pears and herbs.