Chicken Cordon Bleu
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Chicken Cordon Bleu

Chicken Cordon Bleu

with Baby Tomatoes, Broccoli 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 Time40 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

350 g

Yellow Potato

227 g


113 g

Baby Tomatoes

7 g


4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

1 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2 tbsp


(Contains Milk)

¼ tsp



Nutrition Values

Calories930 kcal
Fat55 g
Saturated Fat25 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber7 g
Protein59 g
Cholesterol225 mg
Sodium1320 mg
Trans Fat1 g
Potassium1950 mg
Calcium300 mg
Iron4 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
Slotted Spoon
Large Pot
Measuring Spoons
Rolling Pin
Medium Bowl
Small Bowl
Plastic Wrap
Parchment Paper
Baking Sheet
Measuring Cups
Potato Masher


Cook bacon
  • 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 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 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, cut broccoli into bite-sized pieces.
  • Thinly slice chives. Halve tomatoes.
  • Carefully discard any remaining bacon fat in the pan, then wipe clean. Reheat the same pan over medium-high.
  • When hot, add broccoli, tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper.
  • Cook, tossing occasionally, until tomatoes soften and broccoli is tender-crisp, 5-6 min.
  • Remove from heat. Add half the chives, then toss to combine.
Finish and serve
  • Roughly mash sour cream, remaining chives, 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.
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