Chicken Cordon Bleu

Special

Chicken Cordon Bleu

with Baby Tomatoes, Broccoli and Creamy Mash

10 min

Difficulty: 2/3

European

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.

Allergens

Barley

Oats

Rye

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Potato Masher

Small Bowl

Large Non-Stick Pan

Measuring Cups

Medium Bowl

Colander

Slotted Spoon

Plastic Wrap

Rolling Pin

Ingredients

Chicken Breasts

2 unit(s)

Bacon Strips

100 g

Yellow Potato

350 g

Broccoli

227 g

Baby Tomatoes

113 g

Chives

7 g

Italian Breadcrumbs

4 tbsp

Cheddar Cheese, shredded

0.25 cup

Cream Cheese

1 unit(s)

Sour Cream

1 unit(s)

Dijon Mustard

1 tbsp

Oil

1 tsp

Unsalted Butter

2 tbsp

Salt

0.25 tsp

Milk

2 tbsp

Pepper

0.25 tsp

Preparation

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.

Nutrition per serving

930

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

225

Cholesterol