Cordón Bleu Chef

Ingredients
Serves four people

Four boned chicken breasts
Eight slices of cooked ham
Four thick slices of Edam cheese
White wine
Salt
Pepper
Coating for frying
Wheat flour
One egg
Bread crumbs

For the sauce

Half liter of whipping cream
One cup of brandy
Chopped parsley

Preparation
Create a pocket in each chicken breast to receive the filling by making a cut along the length of each one but without cutting right through.Season to your taste.Place two ham slices and one thick slice of Edam cheese in each chicken breast,making sure the cheese slice is no wider than the chicken filet so that it cooks without coming apart.Cook in a medium oven for one hour. Baste each side with white wine. Coat the chicken breasts by passing them through flour,beaten egg and bread crumbs.Fry them slowly until golden brown. Remove from the frying pan,and add the whipping cream to the same pan,cooking until it thickens.When the cream begins to brown where it is in contact with the oil, remove the pan from the heat and add the parsley and the brandy.Cut the breasts into slices and cover with the sauce. Serve with rice and a green salad.

Pork filet with mustard

Ingredients
Serves two people

1 tablespoon of wine vinegar
2 tablespoons of oil
1 pinch of salt
freshly ground pepper
1 teaspoon of mustard
2 pork filets of approximately
150gms each

For the sauce

125 grams of sliced mushrooms
1 tablespoon of chopped parsley

Preparation
Combine the vinegar with one tablespoon of oil,the salt, pepper and mustard.Coat the filets on both sides with this sauce and leave to marinade for one hour.In a frying pan,heat the remainder oil.Remove the filets from the mustard sauce (reserving the sauce)and, without drying,fry them in a pan for 5 minutes on each side until golden brown.
Meanwhile,thoroughly clean the mushrooms and slice them. (You can use a small can of mushrooms instead).Remove the filets from the pan and keep them warm.Add the rest of the mustard sauce marinade to the same pan and make a sauce by also adding the sliced mushrooms and parsley and cooking over a medium heat. Pour the sauce over the filets. One suggestion is to serve this with pureed potatoes and peas.