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Chicken Cordon Bleu
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Chicken Cordon Bleu

Chicken Cordon Bleu

with Baby Tomatoes, Broccolini and Creamy Mash

Close your eyes and you'll feel like you're in a restaurant! Cream cheese, cheddar and bacon make a luscious stuffing for golden, breaded chicken breasts in this date night-worthy meal.

Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Mustard

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

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

7 unit(s)

Yellow Potato

170 g

Broccolini

113 g

Baby Tomatoes

2 unit(s)

Green Onion

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

2 tbsp

Milk*

(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories930 kcal
Fat49 g
Saturated Fat23 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber7 g
Protein63 g
Cholesterol220 mg
Sodium1280 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.

Utensils

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

Instructions

Cook bacon
1

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.

Cook potatoes
2

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.

Prep and stuff chicken
3

Meanwhile, combine breadcrumbs and 1 tsp (2 tsp) oil in a small bowl.Combine cheddar cheese, cream cheese 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 the other side over filling to enclose.

Cook chicken
4

Heat the pan with reserved bacon fat (from step 1) 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 to a parchment-lined baking sheet. Spread Dijon over tops of chicken, then sprinkle with breadcrumb mixture, pressing down gently to adhere. Bake in the middle of oven until chicken is cooked through, 12-14 min.**

Prep and cook veggies
5

Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Thinly slice green onions. Halve tomatoes.Carefully discard any remaining bacon fat in the pan, then wipe clean. Reheat the same pan over medium-high. When hot, add broccolini, tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, tossing occasionally, until tomatoes soften and broccolini is tender-crisp, 5-6 min. Remove from heat. Add half the green onions, then toss to coat.

Finish and serve
6

Roughly mash sour cream, remaining green onions, 2 tbsp (1/4 cup) milk and 2 tbsp (1/4 cup) butter 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.