Chicken Cordon Blue Veggy Way

This is my own version of Chicken Cordon Blue that inspired by another recipe contain spinach filling. So.. instead of smoked beef with cheese... why don't we use spinach, mushroom and cheese?? hihihi... lots of flavour indeed that will satisfy your mouth. More healthy too with combination of chicken and veggy lovers.

I mix&match the recipe by experiments in my kitchen, so i hope u like it.. enjoy!

Ingredients:
chicken breast fillet
frozen spinach
mushroom
onion
salt pepper
permesan
mozzarella cheese.
Breading flour, recipe below.
Bechamel Sauce, receipe below.

Season chicken breast with salt&pepper, and marinate for about 30min in fridge.
Meanwhile, heat pan into med-high heat, drizzle with olive oil.
Saute the onion & mushroom until onion tender, season with salt pepper. (for spicyness u can add with cayyenne pepper).
Remove from heat, put into the bowl and add with spinach & permesan.
If the mixer already cold, add with mozzarella cheese, and mix together. Set Aside.
Cut chicken breast in the middle to make a hollow inside, fill with mixer filling.

Breading:
Prepare the 1# bowl with flour, salt, pepper.
Bowl #2 is egg beaten.
Bowl #3 is Permesan Breadcrumbs, salt, parsley flakes. (u can add with permesan cheese again).
Fold the chicken into the flour, pat for the excess flour, dip into the egg, and coat with breadcrumbs.
Put all the chicken breaded into the fridge to firm the coating.
Bake in 375F for 30 min.

Bechamel Sauce:
3 Tbsp butter
½ onion, cut cubes
3-4 Tbsp flour
Milk
salt pepper
permesan cheese

Heat the butter, saute the onion. Add the flour, cook for couple minutes.
Add milk, season with salt pepper, stir and bring to boil.
After boiled, turn off the heat and add permesan, stir into the mixer, and remove from heat.