Culinary Collection

Chicken Cordon Bleu and Chive Crema

with wild rice and roasted butternut squash

Prep & Cook Time: 50-60 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 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

The possibly fictional origin story of cordon bleu is a lovely tale of creation by necessity. Two groups show up at a Swiss restaurant claiming to have reservations at the same time. There wasn't enough meat for both parties, so the chef improvised: she cut the meat into schnitzels, butterflied them, filled them with ham and cheese, and then there was enough to go around. Not only enough, it tasted divine, as you'll see when you make this on your own. The story may be fictional, but the flavor is not.

In Your Box (serves 2)

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

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Medium Oven-Safe 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

Customize It Instructions

  • If using pork chops, pat dry. Cover with plastic wrap and pound with a heavy object to an even ¼" thickness. Remove plastic wrap and season on both sides with a pinch of salt and pepper. Form cheese and bacon into two log-shapes and place on center of pork. Gently roll pork up. Set aside, seam-side down. Follow same instructions as chicken in Steps 4 and 5, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Cook the Rice

    Bring a medium pot with wild rice and 1 cup water to a boil.

    Once boiling, lower to a simmer. Cover, and cook until tender, 20-23 minutes.

    Remove from burner and fluff rice. Cover and set aside.

    While rice cooks, roast butternut squash.

  2. 2

    Roast Butternut Squash and Make Chive Crema

    Halve any large butternut squash pieces to roughly match smaller pieces.

    Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 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.

    Drizzle roasted butternut squash with garlic oil.

    While squash roast, mince chives.

    Combine sour cream and chives in a mixing bowl. Set aside.

  3. 3

    Prepare the Chicken

    Pat chicken dry.

    Place chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of meat, using your free hand to steady chicken. Stop short of opposite edge of chicken so meat remains in one piece. Open chicken as you would a book.

    Top chicken evenly with cheese and bacon. Fold chicken over filling, enclosing completely.

  4. 4

    Bread the Chicken

    In another mixing bowl, combine flour and 1/4 cup water until a batter the thickness of pancake batter forms.

    Place panko on a plate.

    Place a medium oven-safe non-stick pan over medium heat. Add 3 Tbsp. olive oil to hot pan. Let heat, 5 minutes.

    While oil heats, gently dip stuffed chicken in flour batter, covering completely. Transfer chicken to plate with panko, and cover one side of chicken completely with panko, pressing gently to adhere.

  5. 5

    Cook Chicken and Finish Dish

    Line a plate with a paper towel.

    Test oil temperature by adding a pinch of flour batter 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, panko side down, and cook undisturbed until golden brown, 5-6 minutes.

    Flip chicken, and transfer pan to hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

    Carefully remove pan from oven. Transfer chicken to towel-lined plate. Rest, at least 5 minutes. Halve chicken if desired.

    Plate dish as pictured on front of card, topping chicken with chive crema. Bon appétit!

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