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.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
360 g
Yellow Potato
170 g
Broccolini
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
7 g
Parsley
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
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
