John Myers
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Chicken Cordon Bleu with Colored Rice
The perfect chicken cordon bleu with colored rice recipe with a picture and simple step-by-step instructions.
For the rice:
- 1 Cup Basmati rice
- Salt
- 1 Cup Frozen peas
- 1 Handful Frozen corn kernels
- 30 g Butter
- 1 pinch Salt
- 1 pinch Sugar
For the cordon bleu:
- 2 Chicken – Cordon Bleu
- From the freshness shelf **
- 3 tablespoon Extra virgin olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 small Quartered onion
- For the rice: cook the rice in lightly salted water and let the peas and corn kernels cook for the last three minutes. Then pour everything into a colander to drain. Put the pot back on the stove, froth the butter with a pinch of salt and sugar and toss the colorful rice through it once.
- For the chicken cordon bleu: heat the oil with a pinch of salt and pepper in a pan and put the pieces of meat in it, then fry for about 10 minutes over a reduced medium heat; turn the pieces halfway through. And so that they don’t brown too much, I like to put a quartered onion next to the meat, which also makes a good taste.
- Arrange the chicken cordon bleu with the colorful basmati rice on plates. A splash of sweet chili sauce goes well with it. The three cherry tomatoes are only intended as splashes of color, they were still in stock – and we like to eat them anyway.
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