Chicken Cordon Bleu

with Salad and Dijon Sauce
Cordon bleu is a French classic which consists of meat wrapped around cheese and ham, before being breaded and pan-fried.
Cooking time: 50 min
Cals 1109 · Prot 64 · Carbs 116 · Fat 37
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Cordon Bleu

Chicken breast
300 Grams
Burger cheese
4 Piece
Smoked turkey bacon
60 Grams
Plain flour
50 Grams
Garlic onion powder
4 Grams
1 Piece
Panko bread crumbs
60 Grams
Vegetable oil
3 Tbsp

Dijon sauce

30 Grams
Salted butter
20 Grams
Plain flour
15 Grams
Whole milk
200 ML
Vegetable stock cube
0.5 Piece
Dijon mustard
12 Grams
Black pepper
0.5 Tsp


Lollo salad mix
100 Grams
Olive oil
2 Tbsp
Red vinegar
15 ML


Basmati rice
150 Grams
300 ML


1 Make escalopes
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. 
2 Stuff
Top the flattened chicken breasts with the burger cheese and turkey bacon. Roll the chicken up very tightly into cylinders. Add the flour, saltpepper 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
3 Prep
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
4 Boil rice
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. 
5 Make sauce
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 mustardParmesan cheese, salt, and pepper. Cook for 3 min or until thickened. 
6 Serve
In a large bowl combine the salad leaves, olive oilvinegar and salt. Mix to combine. Serve the cordon bleu with the salad to the side. Drizzle with the Dijon sauce. 
Tips for fussy eaters
Don't add the Dijon to the dressing!
Pro tip
Don't rush the rolling of the chicken - it needs to be as tight as possible!

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