Meal Kit
Chicken Cordon Bleu
with garlic mashed potatoes and roasted zucchini
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Hazelnuts), Milk
Chef
Patrick Le Beau
Cordon bleu are two words together that sound so fancy, so ultra-culinary, that we know the temptation is to close to the tab and return to sports scores and cute cats. But don't be blue; instead, get bleu with this prosciutto-wrapped chicken with delicious melted cheese on top. It's a variation, but the flavors remain true: meaty, salty, rich cheese, pure taste bud delight. Forget the fancy words; yum is the only word that matters. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
In Your Box (serves 2)
- 2 Russet Potatoes
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 3 oz. Prosciutto
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3 oz. Sour Cream
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1 oz. Shredded Swiss Cheese
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½ oz. Hazelnut Pieces
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⅓ oz. Butter
- 2 Garlic Cloves
- 1 tsp. Meatloaf Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) n3vE1MOe
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Calories770
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Carbohydrates44g
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Net Carbs39g
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Fat39g
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Protein50g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and cut potatoes into 1/2" dice.
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices. Place zucchini on one half of prepared baking sheet and toss with 2 tsp. olive oil, meatloaf seasoning, and a pinch of pepper. Spread into a single layer on their half. Set aside.Pat chicken breasts dry.If using pork chops, pat dry and season both sides with a pinch of salt. -
2 Make the Mashed Potatoes
Bring a medium pot with potatoes and garlic covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve 3/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add butter, sour cream, 1/4 cup potato cooking water, and 1/4 tsp. salt. Mash until smooth. Cover and set aside.If potatoes are too dry, add potato cooking water, 2 Tbsp. at a time, until desired consistency is reached.While potatoes boil, prepare chicken. -
3 Prepare the Chicken
Cover chicken breasts with plastic wrap and pound with a heavy object into an even 1/2" thickness. Season both sides with a pinch of pepper. If available, use a disposable gallon-size bag for pounding.
Remove prosciutto from refrigerator. Wrap each chicken breast with two prosciutto slices, wrapping around the width like a belt. (Remaining prosciutto is extra.)If using pork chops, skip pounding and go directly to wrapping with prosciutto. -
4 Cook the Chicken and Zucchini
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add prosciutto-wrapped chicken to hot pan, seam-side down, and cook undisturbed until prosciutto is crisp, 5-7 minutes.
Flip chicken and cook, 1 minute.Transfer chicken to empty half of baking sheet, seam-side down. Roast in hot oven until zucchini is tender and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Top cooked chicken with cheese. Roast again until cheese is melted, 1-2 minutes.If using pork chops, follow same instructions in pan and roast until pork chops reach a minimum internal temperature of 145 degrees, 8-9 minutes. Follow same instructions with cheese. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing zucchini with hazelnut pieces. Bon appétit!
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