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Chicken Cordon Bleu
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Chicken Cordon Bleu

Chicken Cordon Bleu

with Herby Broccolini and Creamy Mash

Close your eyes and feel like you're in a restaurant! Cream cheese, cheddar and bacon make a luscious stuffing for golden, breaded chicken breast.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes


serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

360 g

Yellow Potato

170 g


¼ cup

Cheddar Cheese, shredded

(Contains Milk)

7 g


7 g


1 tbsp

Dijon Mustard

(Contains Mustard)

43 g

Cream Cheese

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


2 tsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories900 kcal
Fat48 g
Saturated Fat22 g
Carbohydrate48 g
Sugar6 g
Dietary Fiber6 g
Protein60 g
Cholesterol215 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Paper Towel
Slotted Spoon
Large Pot
Measuring Spoons
Medium Bowl
Small Bowl
Baking Sheet
Parchment Paper
Measuring Cups
Potato Masher


Cook bacon

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut bacon crosswise into 1/4-inch strips. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.Remove pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve fat in pan.

Cook potatoes

While bacon cooks, cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Prep chicken

While water comes to a boil, add panko and 1 tsp oil (dbl for 4 ppl) to a small bowl, then stir to combine. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season with salt and pepper. Add cheddar, sour cream and bacon to a medium bowl, then stir to combine. Divide cheddar and bacon filling between chicken breasts, then fold closed and press firmly.

Cook chicken

Heat the pan with reserved bacon fat over medium-high. When hot, add chicken. Sear, keeping each breast closed, until golden, 2-3 min per side. (TIP: Don't overcrowd the pan; sear chicken in two batches if needed!) Transfer chicken to a parchment-lined baking sheet. Spread Dijon over tops of chicken, then top with panko, pressing gently to adhere. Bake in the middle of oven until chicken is cooked through, 12-14 min.

Prep and cook broccolini

While chicken bakes, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Roughly chop parsley. Thinly slice chives. Carefully wipe the same pan clean, then heat over medium-high. When hot, add broccolini and 1/4-cup water (dbl for 4 ppl). Season with salt and pepper. Cook, tossing occasionally, until tender-crisp, 3-4 min. Remove pan from heat, then add half the chives and half the parsley. Toss to coat.

Finish and serve

When potatoes are fork-tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash cream cheese, remaining chives and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. For a lighter consistency, add potato water, 1-2 tbsp at a time, if desired. Halve chicken breasts. Divide chicken, potatoes and broccolini between plates. Sprinkle remaining parsley over top.