Chicken 'Cordon Bleu'
with Baby Tomatoes, Broccoli and Sous Vide Potatoes4.5(180)
Calories
:
870 kcalProtein
:
58g proteinPreparation Time
:
40 minutesDifficulty
:
MediumAllergens:
- Barley
- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Mustard
- Egg
- May contain traces of allergens
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- Wheat
Close your eyes, take a bite 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
227 g
Broccoli
113 g
Baby Tomatoes
7 g
Chives
4 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Egg)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Egg, Crustaceans, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
280 g
Sous Vide Potatoes
Not included in your delivery
4 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Calories870 kcal
Fat54 g
Saturated Fat21 g
Carbohydrate38 g
Sugar8 g
Dietary Fiber7 g
Protein58 g
Cholesterol205 mg
Sodium1590 mg
Trans Fat1 g
Potassium1700 mg
Calcium300 mg
Iron5 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
•Slotted Spoon
•Rolling Pin
•Medium Bowl
•Plastic Wrap
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Measuring Cups
•Potato Masher
•Small Bowl
Cooking Steps
1
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, cut bacon crosswise into 1/4-inch strips.
- 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.
2
- Combine cheddar, cream cheese and bacon in a bowl.
- Carefully slice into the centre of each breast, parallel to the cutting board. Leave 1/2 inch intact on the other end.
- Cover each breast with plastic wrap.
- Using a rolling pin or heavy pan, pound each breast until 1/2-inch thick. Season with salt and pepper.
- Top one side of each breast with bacon filling, then fold like a book to enclose filling.
3
- Reheat pan with reserved bacon fat over medium-high.
- When hot, add chicken. Sear, keeping each breast closed, until golden, 2-3 min per side.
- Meanwhile, combine breadcrumbs and 1 tsp (2 tsp) oil in a bowl.
- Transfer to a parchment-lined baking sheet.
- Spread Dijon over chicken, then top with breadcrumb mixture, pressing down gently to adhere.
- Bake in the middle of oven until chicken is cooked through, 12-14 min.**
4
- While chicken sears, drain, then pat potatoes very dry with paper towels.
- Add potatoes and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
5
- Meanwhile, cut broccoli into bite-sized pieces.
- Thinly slice chives.
- Poke tomatoes with a fork.
- Carefully discard any bacon fat in the pan, then wipe clean. Reheat the same pan over medium-high.
- When hot, add broccoli, tomatoes, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
- Cook, tossing often, until tomatoes soften and broccoli is tender, 5-6 min.
- Remove from heat. Add half the chives, then toss to combine.
6
- Add sour cream and remaining chives to a small bowl. Season with salt and pepper, then stir to combine.
- Divide chicken, potatoees and veggies between plates.
- Serve chive sour cream alongside potatoes
