Express
Chicken Cordon Bleu
with squash and peppers
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 Yellow Squash
- 4 oz. Pepper and Onion Mix
- 1 oz. Cream Cheese
- 1 oz. Shredded Swiss Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Bacon Bits
- ½ oz. Shredded Parmesan Cheese
- ¼ oz. Dijon Mustard
- ½ tsp. Garlic Salt
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)
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Calories510
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Carbohydrates13g
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Net Carbs10g
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Fat33g
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Protein41g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim yellow squash ends and cut into 1/4" slices on an angle.
Pat chicken dry. Season both sides with half the garlic salt (reserve remaining for vegetables) and a pinch of salt and pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner and transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add pepper and onion mix, yellow squash, remaining garlic salt, and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables are slightly browned and tender, 4-6 minutes.Remove from burner and stir in softened butter until combined.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-low heat. Add bacon to hot, dry pan. Stir often until browned, 1-2 minutes.
Add cream cheese, 1/4 cup water, mustard (to taste), a pinch of salt, and Swiss cheese. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Garnish vegetables with Parmesan. Bon appétit!
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