Deluxe Chicken Cordon Bleu Dinner for Four
This gourmet spread delivers a satisfying balance of comfort and indulgence, with crowd-pleasing classics elevated by thoughtful details and rich flavors. Juicy, breaded chicken stuffed with ham and Swiss is the star, complemented by creamy sides and a decadent dessert to finish. It’s a well-rounded feast designed for effortless entertaining.
Our Deluxe Chicken Cordon Bleu Dinner for Four includes:
4 - Chicken Cordon Bleu (8 oz.): features savory cured ham, aged Swiss cheese, and unbelievably moist chicken breast, rolled and coated in crispy Panko breadcrumbs
1 - Tomato Pesto Cheese Torta (9.5 oz.): a rich cream cheese base with a layer of garden basil pesto, topped with chopped dried tomatoes
1 - Broccoli-Parmesan Gratin (24 oz.): broccoli matched with sharp Parmesan cheese in a luscious béchamel sauce
1 - Crème Fraîche Mashed Potatoes (32 oz. each): whipped potatoes, perfectly seasoned, kicked up a notch with decadent crème Fraiche
1 - Sticky Toffee Pudding (20 oz.): a dense, moist cake served with an intense buttery toffee sauce
Preparation
Chicken Cordon Bleu:
Conventional Oven: Bake from frozen.
Preheat oven to 350°F. Unwrap chicken and place on a greased baking sheet or casserole dish. Bake for 45–50 minutes or until the internal temperature reaches 165°F, as measured by a meat thermometer. Allow to rest 5 minutes before serving.
Air Fryer: Bake from frozen.
Preheat air fryer to 325°F. Unwrap chicken and place in air fryer for 35–45 minutes. Internal temperature must reach 165°F as measured by a meat thermometer. Allow to rest 5 minutes before serving.
Sundried Tomato Pesto Cheese Torta:
Thaw under refrigeration and serve. Store refrigerated for up to one month.
Crème Fraîche Mashed Potatoes:
Keep frozen until ready to use.
Preheat oven to 350°F. Remove lid and film. Place frozen mashed potatoes on a baking sheet and cover with foil. Bake at 350°F for 45 minutes from frozen or until internal temperature reaches 165°F and heated throughout. Remove from oven and remove foil. Let stand for 5 minutes before serving.
Broccoli-Parmesan Gratin:
Conventional Oven:
From Frozen. Preheat oven to 350°F. Remove wrapper. Put tray in oven and heat for 45–50 minutes (internal temperature of at least 165°F).
From Thawed. Thaw overnight in refrigerator. Preheat oven to 350°F. Remove wrapper. Put tray in oven and heat for 30–35 minutes.
Do not heat tray at temperatures over 350°F. Must be heated before consumption. Do not use convection or toaster oven. Microwave is not recommended.
Sticky Toffee Pudding: Keep frozen until ready to use. Thaw overnight under refrigeration.
Conventional Oven: Preheat oven to 325°. Remove lid and place tray onto a baking sheet. Bake for 10 to 15 minutes or until fully heated throughout. Remove from the oven. The bottom of the pudding should be very warm. If not, return to the oven for 5 more minutes. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave: Remove lid and microwave tray for 45 seconds or until heated throughout. The bottom of the pudding should be very warm. If not return to the microwave for 10-15 seconds. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave and oven temperatures vary; adjust cooking time accordingly.
Ingredients
Our Deluxe Chicken Cordon Bleu Dinner has a revised recipe. You may receive the original or revised version for your order.
Chicken Cordon Bleu:
Boneless Skinless Chicken Breast with Rib Meat, Cured Ham (Cured with: Water, Salt, Contains Less Than 2% of: Sugar, Dextrose, Sodium Phosphate, Sodium Erythorbate, Potassium Chloride, Sodium Nitrite, Sodium Ascorbate), Swiss Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Panko Bread Crumbs (Wheat Flour, Sugar, Yeast, Soybean Oil, Salt), Canola Oil, Salt, Ground Black Pepper, Granulated Garlic, Ground Mustard.
Contains: Milk, Wheat.
Tomato Pesto Cheese Torta:
Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Stabilizers [Carob Bean and/or Xanthan and/or Guar Gums]), Basil, Parmesan & Romano Cheese Blend (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Dried Tomatoes, Olive Oil, Unsalted Butter (Cream), Garlic, Filtered Water, Sea Salt.
Contains: Milk.
Crème Fraîche Mashed Potatoes:
Potatoes, Water, Whole Milk (Milk, Vitamin D), Butter (Pasteurized Cream, Salt), Crème Fraîche (Pasteurized Cultured Cream), Kosher Salt, Spices.
Contains: Milk, Soy.
Broccoli-Parmesan Gratin:
Broccoli, Milk, Unsalted Butter, Unbleached White Flour, Parmesan Cheese (Pasteurized Cow’s Milk, Cheese Culture, Salt, Enzymes), Panko (Bleached Wheat Flour, Dextrose, Yeast, Salt), Salt and Pepper.
Contains: Milk, Wheat.
Manufactured in a facility that produces foods containing Peanuts, Tree Nuts, and Shellfish.
Sticky Toffee Pudding:
Original:
Dark Brown Sugar, Butter (pasteurized cream, natural flavorings), Water, Date Paste, Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Malted Barley Flour, Turbinado Sugar, Cream, Eggs, Molasses, Golden Syrup, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Baking Soda, Natural Vanilla Flavoring (water, grain alcohol, vegetable glycerin), Kosher Salt (salt, yellow prussiate of soda).
Contains: Eggs, Milk, Wheat.
Revised:
Butter (pasteurized cream, natural flavorings), Cream, Date Paste, Water, Enriched Wheat Flour ((wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour), Turbinado Sugar, Eggs, Molasses, Golden Syrup, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Baking Soda, Natural Vanilla Flavoring (water, grain alcohol, vegetable glycerin), Kosher Salt (salt, yellow prussiate of soda), Dark Brown Sugar.
Contains: Eggs, Milk, Wheat.