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.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
350 g
Yellow Potato
227 g
Broccoli
113 g
Baby Tomatoes
7 g
Chives
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
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
2 tbsp
Milk*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 (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.
- 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.**
- 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.
- 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.
