Serves : 4

Ingredients Cordon Bleu

  • 4 Chicken breast
  • 4 Chicken ham
  • 60g Mozarella cheese
  • 2 Egg
  • 100g Flour
  • 100gBread crumbs
  • Salt & Pepper
  • 2TBSP Cooking Palm oil

Ingredients Sweet Potato chips

  • 1kg Sweet potato
  • 1L Cooking Palm oil
  • Salt & Pepper

Preparation Cordon Bleu

  • Sprinkle each piece of chicken on both sides with salt and pepper
  • Cut a pocket in the chicken breast with a knife
  • Put Mozarella on Ham and roll it into a cylinder Ind insert it in the pocket of  the chicken breast
  • Put the chicken breast in the flour (remove the excess), then put in the egg and finally in bread crumb
  • Heat Cooking Palm oil in Pan, fry to give a nice coloration and finish to cook in the oven at 180°C during 15 minutes

Preparation Sweet Potato chips

  • Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
  • Remove a handful of sweet potato slices from the water and drain well on paper towels. Heat the Palm oil in a deep fryer or about 1 inch deep in an electric skillet or deep skillet on the stovetop. Make sure the pan is no more than half full of oil.
  • Place a double layer of paper towels across a large bowl or container.
  • Fry the sweet potato slices in one layer batches for a minute or two, or until
    golden brown.
  • Lift chips out with a slotted metal spoon and let excess oil drip back into the pan. Transfer the slices to the paper towel-lined bowl and gently shake the bowl or grasp the paper towels by the ends and move back and forth so the chips will drain thoroughly.
  • Remove them to a pan lined with paper towels, repeat with the remaining
  • Let the chips cool completely and then sprinkle with salt before serving.