Meal Kit
Culinary Collection
Banana Pepper Cream-Stuffed Chicken
with walnut butter Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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. Red Pepper Pesto
- 1 oz. Sliced Banana Peppers
- 1 oz. Cream Cheese
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Grated Parmesan Cheese
- ½ oz. Walnut Halves
- ½ oz. Bacon Bits
- 1 tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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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Calories590
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Carbohydrates20g
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Net Carbs13g
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Fat37g
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Protein47g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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 the Ingredients
Coarsely chop walnuts.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Finely chop banana peppers.In a mixing bowl, combine banana peppers (to taste), softened cream cheese, and grated cheese. Set aside. -
2 Prepare the Chicken
Pat chicken dry.
Lay chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open meat as you would a book.Evenly divide cream cheese mixture (use less if spice-averse) between chicken, placing in center. Fold chicken in half over filling.Season both sides with half the garlic salt (reserve remaining for Brussels sprouts), Italian seasoning, and a pinch of pepper. -
3 Roast the Chicken
Place chicken on prepared baking sheet.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven.While chicken roasts, continue recipe. -
4 Cook the Brussels Sprouts
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts, a pinch of pepper, and 1/4 cup water to hot pan. Cover and stir occasionally until water is almost completely evaporated, 3-4 minutes.Uncover and add remaining garlic salt and bacon. Stir occasionally until bacon is crispy, 2-3 minutes.Stir in walnuts and butter until combined, 1-2 minutes.Remove from burner.While Brussels sprouts cook, continue recipe. -
5 Make Sauce and Finish Dish
Place another medium non-stick pan over medium-low heat.
Add pesto, creme fraiche, and 1 Tbsp. water to hot pan. Stir occasionally until combined and sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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