Mini Cordon Bleus with Taleggio

How to make it

A retro classic with it’s party hat on, these mini Cordon Bleus are a showstopper. Ensure you make enough because they will be the first party canapé to go!

1. Preheat oven to 200°C/180°C fan/Gas 6
2. Place a sheet of cling film over a chopping board
3. Take a chicken breast and slice through, making about 4 slices
4. Lay out the slices and cover with cling film
5. Hit with a tenderiser until uniformly flat
6. Spread a little butter on
7. Season with pepper and paprika
8. Take a chicken layer and place a layer of ham over
9. Place the Taleggio inside the ham layer
10. Roll up ensuring contents is contained
11. Ensure you have your three dips ready: a bowl of whisked eggs, a bowl of flour, a bowl of breadcrumbs
12. Dip into the egg first, then the flour, then the breadcrumbs
13. Secure with some toothpicks
14. Continue until ingredients are used up
15. Place on baking tray lined with baking parchment
16. Bake for 15-20 minutes, until the chicken is no longer pink
17. To serve, cut into 2 so each half still has a toothpick to pick up the piece with

Some other canapes to serve with your mini Cordon Bleus:

These three cheese topped mushrooms are all in the Bath Organic Selection Box. Together they make a gorgeous mouthful packed with complex flavours.

Bresaola is a cured beef that comes from the Valtellina area of northern Italy. Normally served as an antipasti, this recipe uses it to create little goat’s cheese parcels that work as a party canapé or just a tasty snack.