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.
300 Reviews
Cals 1038 · Prot 70 · Carbs 110 · Fat 32
Family-Friendly
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50 min
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.
300 Reviews
Cals 1038 · Prot 70 · Carbs 110 · Fat 32
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Cordon Bleu
Chicken breast
300 Grams
Burger cheese 4*
4 Piece
Smoked turkey bacon
60 Grams
Plain flour 10*11*
50 Grams
Garlic onion powder
4 Grams
Eggs 5*
1 Piece
Panko bread crumbs
60 Grams
Vegetable oil
3 Tbsp
Dijon sauce
Parmesan 4*
30 Grams
Salted butter 4*
20 Grams
Plain flour 10*11*
15 Grams
Whole milk 4*
200 ML
Vegetable stock cube
0.5 Piece
Dijon mustard 13*
12 Grams
Black pepper
0.5 Tsp
Salad
Mixed salad
100 Grams
Olive oil
2 Tbsp
Red vinegar
15 ML
Rice
Basmati rice
150 Grams
Water
300 ML

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make escalopes

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.
Stuff

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, 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.
Prep

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.
Boil rice

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.
Make sauce

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 mustard, Parmesan cheese, salt, and pepper. Cook for 3 min or until thickened.
Serve

6 Serve

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.
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