Chicken Cordon Bleu Rings

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  1. Combine your mustard, olive oil, salt and pepper in a bowl. Combine to coat your chicken breasts. Heat a frying pan to a medium-high heat and fry your chicken breasts for 3 mins on each side. Remove from the pan and shred with 2 forks.
  2. Melt your butter in a small saucepan. Add your flour and cook out on a low heat for 2 mins. Gradually add your milk in small increments, beating all the while to prevent lumps from forming. Bring to a boil, then simmer for 2 mins until the sauce is very thick. Add your parmesan, mustard, salt and pepper and stir to combine.
  3. Pour your sauce over your chicken in a bowl and add your ham, emmental and mozzarella. Stir until totally combined.
  4. Grease a donut mould liberally with oil, then fill with your chicken mix. Leave to set in the freezer for 1 hours, then turn out and repeat with your remaining mixture. Leave your donuts to firm up in the freezer.
  5. In the meantime, add your mayonnaise, sour cream, chives, parsley, onion powder, garlic powder, salt and pepper and stir to combine.
  6. Remove your rings from the freezer and dip them in your flour, egg and breadcrumbs in turn.
  7. Fill a large sturdy pan a third of the way with vegetable oil and heat to 180°C/350°F. 
  8. Gently lower your donuts into the oil and fry for about 3 mins until golden and crisp. 
  9. Serve immediately with your dip!