Meal Kit
Culinary Collection
Asiago-Stuffed Chicken
with bacon Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
- 1 oz. Shredded Asiago Cheese
- 1 oz. Cream Cheese
- 1 oz. Red Pepper Pesto
- 1 oz. Bacon Bits
- ⅗ oz. Butter
- ½ fl. oz. Honey
- ⅓ oz. Panko Breadcrumbs
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories610
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Carbohydrates26g
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Net Carbs21g
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Fat35g
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Protein49g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using antibiotic free chicken breasts, follow same instructions.
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1 Prepare Brussels Sprouts and Make Filling
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
In a mixing bowl, combine pesto, softened cream cheese, and half the shredded cheese (reserve remaining for chicken). Set aside. -
2 Prepare the Chicken
Pat chicken dry.
Place chicken on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through center of meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open chicken as you would a book.Divide filling evenly between chicken, placing in center. Fold chicken in half over filling. Season with 1/4 tsp. salt and 1/4 tsp. pepper. -
3 Cook the Chicken
Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-4 minutes on one side.
Remove from burner. Flip chicken and top evenly with remaining shredded cheese.Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While chicken cooks, continue recipe. -
4 Toast the Panko
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add panko to hot pan and toast until lightly browned, 1-2 minutes.Transfer panko to a plate and set aside. Wipe pan clean and keep over medium-high heat. -
5 Cook Brussels Sprouts and Finish Dish
Add 1 tsp. olive oil and Brussels sprouts to hot pan. Stir occasionally until beginning to soften, 1-2 minutes.
Add 1/4 cup water. Cover and cook undisturbed until water is almost completely evaporated, 4-6 minutes.Uncover and add bacon, 1/4 tsp. salt, 1/4 tsp. pepper, honey, and red pepper flakes (to taste). Stir occasionally until bacon is crispy and Brussels sprouts are tender, 2-3 minutes.Remove from burner. Stir in softened butter until melted and combined.Plate dish as pictured on front of card, topping Brussels sprouts with panko. Bon appétit!
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