Chicken Cordon Bleu

with Salad and Dijon Sauce

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

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. 

photo

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

photo

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

photo

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. 

photo

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. 

photo

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!

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

Equipment Required: Rolling pin

Cals 1109 · Prot 64 · Carbs 116 · Fat 37

Ingredients

Number of people

Cordon Bleu

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

Dijon sauce

Parmesan 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

Salad

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

Rice

Basmati rice 150 Grams
Water 300 ML

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

Equipment Required: Rolling pin

Cals 1109 · Prot 64 · Carbs 116 · Fat 37

Instructions

photo

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. 

photo

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

photo

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

photo

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. 

photo

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. 

photo

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!

Ingredients

Number of people

Cordon Bleu

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

Dijon sauce

Parmesan 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

Salad

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

Rice

Basmati rice 150 Grams
Water 300 ML
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...