A ready-to-serve classic in a tasty and contemporary version, perfect for all those who love poultry. For an original meal, try this recipe accompanied with curried rice.
Serve Chicken Cordon Bleu:

GENTLY PAN FRIED: 6 minutes

To serve tender golden fried Cordon Bleu, place them in a non-stick pan with a drizzle of oil or a knob of butter and cook for 6 minutes, turning them over from time to time.

CRISPLY OVEN BAKED: 8 minutes

Preheat a fan oven to 220°C and arrange the Cordon Bleu in an oven dish with no other seasoning or fat. Pop them into the hot oven and leave to cook for 8 minutes, taking care to turn them over when half cooked. Here below is an original recipe:

CURRIED CORDON BLEU  
For 2 servings:

- a packet of Cordon bleu
- 50g of parboiled rice
- one spoonful of curry powder
- 30g butter
- one level spoonful of chopped onion
- salt
- white wine
- one level spoonful of potato starch or corn flour

Cook the rice in salted boiling water. Strain it thoroughly and use it to fill individual crème caramel moulds or dishes whose inner surface has been previously greased. Take care to firmly press down the rice. Gently fry the onion in butter and, before it starts to turn brown, sprinkle with white wine, followed by the curry powder and the potato starch previously dissolved in a very small quantity of water. The starch will give your sauce a good consistency. Serve the previously cooked Cordon bleu, as indicated in the instructions on the packet, accompanied with the rice and its sauce.