Cordon Blue Chicken Breasts with Puff Pastry


  • 8 thin chicken cutlets
  • 14 oz (400 g) smoked loin
  • 1 cup grated Manchego cheese
  • 2 lb (1 kg) puff pastry
  • 1 egg
  • Season with salt, pepper, and paprika
  • Salt flakes or grain
  • Place the breast on a piece of cling wrap, place another piece on top, and flatten the cutlets with a rolling pin or mallet. Remove the top cling wrap, add the slices of loin, the Manchego cheese and, using the bottom cling wrap, roll up tightly, and repeat for each cutlet. Refrigerate for 30 Minutes.
  • Extend the puff pastry until it is ⅛” (3 mm) thick, cut to size to fit a cutlet roll-up. Place in the center and roll up, cut the excess, join the ends, and draw diagonal lines on top with a knife. Repeat for all cutlets.
  • Brush the beaten egg over the rolls and add salt flakes.
  • On the Instant Vortex control panel, press Bake, then set temperature to 355ºF (180ºC) and time to 14 Minutes.
  • When Add Food appears on the display, add the chicken breast.
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