Chicken Cordon Bleu
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Chicken Cordon Bleu

Chicken Cordon Bleu

with Baby Tomatoes, Snap Peas 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.


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

Preparation Time45 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

350 g

Yellow Potato

227 g

Sugar Snap Peas

113 g

Baby Tomatoes

1 unit

Green Onion

¼ cup

Italian Breadcrumbs

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

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 unit

Cream Cheese

(Contains Milk)

56 mL


(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

2 tbsp


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1080 kcal
Fat69 g
Saturated Fat34 g
Carbohydrate53 g
Sugar10 g
Dietary Fiber7 g
Protein63 g
Cholesterol270 mg
Sodium1360 mg
Trans Fat1.5 g
Potassium2000 mg
Calcium400 mg
Iron5.75 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
Plastic Wrap
Rolling Pin
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-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

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

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 rolling pin, mallet 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 bacon-cheese filling, then fold the other side over filling to enclose.

Cook chicken

Reheat 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

Meanwhile, trim snap peas.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 snap peas, tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, tossing occasionally, until tomatoes soften and snap peas are tender-crisp, 5-6 min. Remove from heat. Add half the green onions, then toss to combine.

Finish and serve

Roughly mash cream, remaining green onions, remaining cheddar, 2 tbsp (4 tbsp) milk and 2 tbsp (4 tbsp) 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.