Chicken Cordon Bleu

Preheat the oven to 200°C/180°C fan. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Unwrap.

Top the flattened chicken breasts with the burger cheese and turkey bacon. Roll the chicken up very tightly into cylinders. Add the flour, salt, pepper and garlic onion powder to a bowl. Add the eggs to a second bowl and whisk. Add the panko breadcrumbs to a third bowl. First, carefully turn the chicken rolls in the flour, then in the eggs and finally in the panko.

Heat a large pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken rolls to the pan and cook for 2 min on each side or until golden. Transfer the chicken to a baking tray and bake for 25 min until cooked through. Meanwhile, grate the Parmesan.

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.

Melt the butter in a saucepan over a medium heat. Add the flour and cook for 1 min, whisking, until a paste has formed. Slowly add the milk, whisking constantly. Crumble the stock cube in. Add the mustard, Parmesan cheese, salt, and pepper. Cook for 3 min or until thickened.

In a large bowl combine the mixed salad, olive oil, vinegar and salt. Mix to combine. Serve the cordon bleu with the salad to the side. Drizzle with the Dijon sauce.