Chicken Cordon Bleu
with Baby Tomatoes, 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 breasts.
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
113 g
Baby Tomatoes
7 g
Chives
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
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-high heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan.
Meanwhile, quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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. Drain and return potatoes to the same pot, off heat. Cover to keep warm.
Meanwhile, combine breadcrumbs and 1 tsp oil (dbl for 4 ppl) in a small bowl. Combine cheddar cheese, sour cream and bacon in a medium bowl. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper. Top one side of each chicken breast with filling, then fold other side over filling to enclose.
Heat the pan with reserved bacon fat over medium-high. When hot, add chicken. (NOTE: Don't overcrowd the pan; sear chicken in 2 batches, if needed.) Sear, keeping each breast closed, until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Spread Dijon over tops of chicken, then sprinkle with breadcrumbs, pressing down gently to adhere. Bake in the middle of oven until chicken is cooked through, 12-14 min.**
Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Thinly slice chives. Halve tomatoes. Carefully discard remaining fat in the pan, then wipe clean. Reheat the same pan over medium-high. When hot, add broccolini, tomatoes and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, tossing occasionally, until tomatoes soften and broccolini is tender-crisp, 5-6 min. Remove the pan from heat. Add half the chives, then toss to coat.
Roughly mash cream cheese, remaining chives, 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Divide chicken, mash and veggies between plates.
