Cordon Bleu e confit de legumes bayaldi

I saw this recipe in a TV show in Brazil called Diario do Olivier. In addition to being a formidable appearance he made all the preparation in less than 30 minutes. I found it a good choice for a midweek dinner. Something tasty that doesn’t require too much work. The original Cordon Bleu is with beef, but this version with chicken breast was a great idea. As a side he made a confit of vegetables bayaldi, which is also very easy. Here it goes the recipe for 2 people. 

Cordon Bleu Ingredients 
2 pieces of chicken breast 
2 slices of ham 
4 slices of brie cheese 
2 large basil leaves 
2 eggs 
100g flour 
4 sliced of bread
50g ground almonds 
150ml olive oil 
Salt and pepper

Open the chicken steak like an envelope, but without separate the two parts. Season with salt and pepper, stuff with a slice of ham and 2 slices of brie adding a basil leaf. Do this with both breasts. Do a breadcrumb placing the sliced ​​bread in blender and blend. When it gets crushed, pause and add the almonds. Dip the chicken in the flour, one at a time. In a bowl, beat egg and add a pinch of salt to season. Dip the chicken in the mixture and then in breadcrumbs. Fry on low heat in olive oil. The frying time is about 10 minutes on each side, so the fire must be very low even. If necessary, remove the pan from oven sometimes to prevent burning. 

Confit ingredients Bayaldi 
200g zucchini 
200g onions 
200g Italian tomato 
200g eggplant thin and small 
200ml olive oil 
2 garlic cloves 
200g Parmesan cheese 
1 bunch fresh thyme 
1 bunch rosemary 
1 chili, diced small (optional) 
1 bunch basil 
Salt and pepper kingdom 

To prepare the vegetables Confit bayaldi cut the onion into small cubes and place in a bowl, add the garlic and pepper seasoning it all with a little olive oil. 

Slice the zucchini and tomatoes into slices of about 0.5 cm and the eggplant into slices thinner. Assemble the slices in the bowl on top of onion and garlic and season with salt, thyme and rosemary, put a little olive oil over the vegetables. Place the grated parmesan cheese on top and bake until the cheese be grated. 

Bon Appetit!