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
A note about serious food allergies
Cordon bleu are two words together that sound so fancy, so ultra-culinary, that we know the temptation is to close to the tab and return to sports scores and cute cats. But don't be blue; instead, get bleu with this prosciutto-wrapped chicken with delicious melted cheese on top. It's a variation, but the flavors remain true: meaty, salty, rich cheese, pure taste bud delight. Forget the fancy words; yum is the only word that matters. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
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.
You Will Need
Large 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
Prepare the Ingredients
Peel and cut potatoes into 1/2" dice.
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices. Place zucchini on one half of prepared baking sheet and toss with 2 tsp. olive oil, meatloaf seasoning, and a pinch of pepper. Spread into a single layer on their half. Set aside.Pat chicken breasts dry.If using pork chops, pat dry and season both sides with a pinch of salt.
Make the Mashed Potatoes
Bring a medium pot with potatoes and garlic covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve 3/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add butter, sour cream, 1/4 cup potato cooking water, and 1/4 tsp. salt. Mash until smooth. Cover and set aside.If potatoes are too dry, add potato cooking water, 2 Tbsp. at a time, until desired consistency is reached.While potatoes boil, prepare chicken.
Prepare the Chicken
Cover chicken breasts with plastic wrap and pound with a heavy object into an even 1/2" thickness. Season both sides with a pinch of pepper. If available, use a disposable gallon-size bag for pounding.
Remove prosciutto from refrigerator. Wrap each chicken breast with two prosciutto slices, wrapping around the width like a belt. (Remaining prosciutto is extra.)If using pork chops, skip pounding and go directly to wrapping with prosciutto.
Cook the Chicken and Zucchini
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add prosciutto-wrapped chicken to hot pan, seam-side down, and cook undisturbed until prosciutto is crisp, 5-7 minutes.
Flip chicken and cook, 1 minute.Transfer chicken to empty half of baking sheet, seam-side down. Roast in hot oven until zucchini is tender and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Top cooked chicken with cheese. Roast again until cheese is melted, 1-2 minutes.If using pork chops, follow same instructions in pan and roast until pork chops reach a minimum internal temperature of 145 degrees, 8-9 minutes. Follow same instructions with cheese.
Finish the Dish
Plate dish as pictured on front of card, garnishing zucchini with hazelnut pieces. Bon appétit!
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