Chicken Cordon Bleu and Chive Crema
with wild rice and roasted butternut squash
Prep & Cook Time: 50-60 min.
Difficulty Level: Expert
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
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)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- ⅘ oz. Bacon Bits
- ½ fl. oz. Garlic Oil
- 6 Chive Sprigs
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) Vqm0pyP7
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Medium Oven-Safe Non-Stick Pan
Before You Cook
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
Cook the Rice
Bring a medium pot with rice and 1 cup water to a boil.Once boiling, reduce heat 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.
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, salt, and pepper into squash.Spread into a single layer. Roast in hot oven until tender, 15-20 minutes.Remove from oven. Drizzle roasted butternut squash with garlic oil.While squash roasts, mince chives. Combine sour cream and chives in a mixing bowl. Set aside.
Stuff 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 bacon, then cheese. Fold chicken over filling, enclosing completely.
Bread the Chicken
In another mixing bowl, combine flour and 1 Tbsp. water until a pancake batter-like mixture forms. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Place panko on a plate.Place a medium oven-safe non-stick pan over medium heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.While oil heats, gently dip stuffed chicken in flour batter, covering completely. Transfer to plate with panko. Flip until both sides are coated completely, pressing gently to adhere.
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 and cook until golden-brown, 5-6 minutes on one side.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. Pan handle will be hot! Use an oven mitt. Transfer chicken to towel-lined plate. Rest, 5 minutes.Plate dish as pictured on front of card, halving chicken, if desired, and topping chicken with chive crema. Bon appétit!
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