Chicken Cordon Bleu

A beautiful, restaurant‑quality entrée made from a supreme cut — a boneless chicken breast with the wing‑bone drumette attached for added flavour and an elegant presentation. Each piece is hand‑stuffed with savoury ham and Swiss cheese, creating a rich, melty centre that stays incredibly juicy under the crisped skin.

Perfect for special dinners, entertaining, or an elevated weeknight meal with minimal effort. Each finished portion is approximately 8–9 oz, giving you a generous, satisfying serving.

What You Will Get

• 6 hand‑stuffed chicken Supremes per case
• Supreme cut (boneless breast with wing bone attached)
• Stuffed with ham & Swiss cheese
• Approx. 8–9 oz per finished serving

Cooking Instructions

• Remove from packaging and let rest at room temperature for 15 minutes
• Bake at 375°F until internal temperature reaches 165°F
• Approximate cook time: 45 minutes

Allergens

• Wheat
• Soy
• Sulphites
• Dairy

Recipe Suggestions

Crispy‑Skin Supreme with Dijon Pan Sauce

Bake as directed, then use the pan drippings to whisk together Dijon mustard, a splash of cream, and chicken stock. Spoon over the stuffed supreme for a restaurant‑style finish.

Herb‑Roasted Supreme with Garlic Green Beans

Season the skin with rosemary, thyme, and cracked pepper before baking. Serve with roasted garlic green beans for a simple, elegant plate.

Supreme with White Wine Mushroom Sauce

Sear the skin side first for extra crispiness, finish in the oven, then simmer mushrooms, shallots, and white wine in the same pan for a silky sauce.

Stuffed Supreme with Lemon‑Butter Asparagus

Serve the baked supreme alongside roasted asparagus tossed in lemon zest and butter — bright, fresh, and perfect for spring.

Supreme with Creamy Mashed Potatoes

Pair with velvety mashed potatoes and a drizzle of pan jus for a comforting, elevated dinner.