Culinary Collection

Chicken Cordon Bleu and Chive Crema

with wild rice and roasted butternut squash

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ fl. oz. Garlic Oil
  • 8 oz. Cubed Butternut Squash
  • 6 Chive Sprigs
  • Info
    1 oz. Sour Cream
  • Info
    ¼ oz. Flour
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    1 oz. Shredded Swiss Cheese
  • ⅘ oz. Bacon Bits
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Cook Rice

    Cook Rice - Bring a medium pot with wild rice and 1 cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. Remove from burner, fluff, and set aside covered.

  2. 2

    Roast the Squash

    Roast Butternut - Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 15-20 minutes. Remove from oven and drizzle with garlic oil. While squash roast, mince chives. Stir sour cream and chive together in a bowl. In another bowl, stir together flour and ⅓ cup water to make mixture the thickness of pancake batter.

  3. 3

    Prepare Chicken

    Prep Chicken - Lay chicken on a cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of tenderloin so pork remains in one piece. Open meat as you would a book. Fill the chicken with Swiss cheese and bacon and then close the chicken.

  4. 4

    Cover with Panko

    Place Panko onto plate. Dip the chicken into the flour mixture and gently coat on all sides. Remove to plate with panic and coat all over with panko.

  5. 5

    Finish the Dish

    Place a medium oven safe pan over medium heat. Add 3 Tbsp oil to hot pan. Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Lay chicken breasts away from you in hot oil and cook 5-6 minutes minutes until golden brown. Flip, remove from heat and place in oven until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Transfer chicken to towel-lined plate. Rest at least 5 minutes. Plate with chive cream sauce

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