Chicken & Prosciutto Cordon Bleu
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Chicken & Prosciutto Cordon Bleu

Chicken & Prosciutto Cordon Bleu

with Green Beans Amandine & Herbed Rice Pilaf

This rich, satisfying restaurant-worthy classic is a perfect dinner idea for a cozy night in. Tender chicken is wrapped around rich prosciutto (ba-bye ham) and Swiss cheese, breaded with panko and roasted to crispy perfection. It’s finished with a shallot-mustard-cream sauce and served with garlicky, buttery rice and green beans with crunchy almonds. Get ready for the oohs and aahs when you cut into this beauty and see that molten cheese!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

¼ ounce


1 unit


6 ounce

Green Beans

1 unit


½ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

2 ounce


2 slice

Swiss Cheese

(Contains Milk)

3 tablespoon

Sour Cream

(Contains Milk)

½ cup

Basmati Rice

2 unit

Chicken Stock Concentrate

½ ounce

Sliced Almonds

(Contains Tree Nuts)

2 teaspoon

Dijon Mustard

2 tablespoon

Garlic Herb Butter

(Contains Milk)

Not included in your delivery



4 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1020 kcal
Fat57 g
Saturated Fat23 g
Carbohydrate81 g
Sugar10 g
Dietary Fiber6 g
Protein55 g
Cholesterol220 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Pan
Paper Towel
Plastic Wrap
Meat Mallet
Small pot
Large Pan


Prep & Toast Panko

• Adjust rack to top position and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Finely chop parsley. Halve, peel, and finely chop shallot. Trim green beans if necessary. Quarter lemon. • Melt 1 TBSP plain butter (2 TBSP for 4 servings) in a medium pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes. • Turn off heat; transfer to a shallow dish and stir in garlic powder, half the parsley, and a pinch of salt and pepper. Wipe out pan.

Prep & Roll Chicken

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. • Keeping chicken on plastic wrap, arrange prosciutto and Swiss cheese on bottom halves of cutlets. (TIP: Break cheese slices in half if necessary.) Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

Coat & Roast Chicken

• Brush stuffed chicken all over (including the open ends) with half the sour cream (you’ll use the rest later). Working one piece at a time, press chicken into panko mixture to coat on all sides. Place, seam sides down, on prepared baking sheet. • Roast on top rack until browned and cooked through, 18-20 minutes.

Cook Rice

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent, 2-3 minutes. • Stir in rice, half the stock concentrates, and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook Green Beans

• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Remove pan from heat; stir in almonds and 1 TBSP plain butter (2 TBSP for 4 servings). Stir until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.

Make Sauce

• Heat a drizzle of oil in pan used for panko over medium heat. Add remaining shallot and a pinch of salt. Cook, stirring, until softened and translucent, 3-5 minutes. TIP: Reduce heat to medium low if shallot is browning too quickly. • Stir in ¼ cup water (1⁄3 cup for 4 servings) and remaining stock concentrates. Cook, stirring, until liquid has reduced by half, 2-3 minutes. • Remove pan from heat; stir in half the mustard (all for 4), half the garlic herb butter, and remaining sour cream until melted and combined.

Finish & Serve

• Fluff rice with a fork. Stir in remaining garlic herb butter and remaining parsley; season with salt and pepper if desired. • Slice chicken crosswise. • Divide chicken, green beans, and rice pilaf between plates. Spoon sauce over chicken; top green beans with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.