Meal Kit
Culinary Collection
Chicken Cordon Bleu and Chive Crema
with wild rice and roasted butternut squash
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
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½ cup Seasoned Wild Rice Blend
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1 oz. Sour Cream
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1 oz. Shredded Swiss Cheese
- ⅘ oz. Bacon Bits
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¼ cup Panko Breadcrumbs
- ½ fl. oz. Garlic Oil
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¼ oz. Flour
- 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.
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Nutrition (per serving) zPa8ge3v
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Calories840
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Carbohydrates59g
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Net Carbs55g
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Fat44g
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Protein52g
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Sodium1650mg
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
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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. Fluff rice. Cover and set aside.While rice cooks, roast butternut squash. -
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 chive in a mixing bowl. Set aside. -
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 the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so meat remains in one piece. Open chicken as you would a book.Top opened chicken evenly with cheese and bacon. Fold chicken over, enclosing filling. -
4 Bread the Chicken
In another mixing bowl, combine flour and 1/3 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 until completely coated. Transfer battered chicken to plate with panko and flip until completely coated, pressing gently to adhere. -
5 Cook Chicken and Finish Dish
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 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.Plate dish as pictured on front of card, topping chicken with chive crema. Bon appétit!
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