Chicken Cordon Bleu

with garlic mashed potatoes and roasted zucchini

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

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!

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅓ oz. Butter
  • Info
    ½ oz. Hazelnut Pieces
  • 1 tsp. Meatloaf Seasoning
  • 2 Zucchini
  • 2 Russet Potatoes
  • Info
    3 oz. Sour Cream
  • Info
    1 oz. Shredded Swiss Cheese
  • 3 oz. Prosciutto
  • 2 Garlic Cloves

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
    776
  • Carbohydrates
    43g
  • Fat
    39g
  • Protein
    51g
  • Sodium
    1623mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and cut potatoes into ½" dice. Trim zucchini ends, halve lengthwise, and cut into ½" 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.

  • 2

    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 ¾ cup potato cooking water. Drain potatoes in a colander and return to pot. Add butter, sour cream, ¼ cup potato cooking water, and ¼ 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.

  • 3

    Prepare the Chicken

    Cover chicken breasts with plastic wrap and pound with a heavy object into an even ½" 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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing zucchini with hazelnut pieces. Bon appétit!

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