Chicken Cordon Bleu With Cream Sauce - cooking recipe

Ingredients

1 lb baby carrots, trimmed (leave a little of the green stem if liked)
4 None chicken fillets (about 6 oz each)
3 oz Comte cheese, cut into 4 thick strips
2 slices Parma ham (about 1 oz each), halved
2-3 tbsp all purpose flour
2 None medium eggs, beaten
2/3 cup breadcrumbs
3-4 tbsp oil
2 tbsp butter
6 stalks chives, chopped
4 stems thyme, chopped
3 stalks parsley, finely chopped
1 1/4 cup heavy cream
1/2 cup quark (or equal parts ricotta cheese and sour cream)
None None lemon wedges, to garnish

Preparation

Cook the carrots in boiling salted water for 2 mins. Drain and rinse under cold water. Cut a pocket in the long side of each chicken fillet, and fill with the cheese and ham. Season with salt and pepper.
Dip the chicken fillets first in the flour, then the egg and then the breadcrumbs. Heat the oil in a large skillet and cook the chicken over medium-high heat for about 12 mins, turning, until the meat is cooked and the crumbs are crisp and golden.
Heat the butter in a saucepan and saute the carrots for 2 mins. Add 2 tbsp water, cover and heat for another 2 mins. Mix the herbs, cream and quark (or ricotta and sour cream) in a pan and warm gently. Season to taste with salt and pepper. Serve the chicken with the carrots and cream sauce. Garnish with lemon wedges.