Chicken 'Cordon Bleu'
with Baby Tomatoes, Broccoli and Sous Vide Potatoes
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.**
- 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.
- 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.
- 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
