Meal Kit
Culinary Collection
Cheesy Red Pepper-Stuffed Chicken
with bacon Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
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. Crumbled Bacon
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1 oz. Shredded Asiago Cheese
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1 oz. Cream Cheese
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⅗ oz. Butter
- ½ fl. oz. Honey
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1 Tbsp. Roasted Red Pepper Pesto
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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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Calories620
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Carbohydrates30g
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Net Carbs22g
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Fat35g
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Protein50g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Large Non-Stick Pan
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
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1 Prepare the Brussels Sprouts and 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.
Plaace chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the 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.Remove from burner. Transfer to a plate and set aside. Wipe pan clean and reserve. -
5 Cook Brussels Sprouts and Finish Dish
Return pan used to toast panko to medium-high heat. 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 Brussels sprouts are almost tender, 4-6 minutes.Remove lid. Add bacon, 1/4 tsp. salt, 1/4 tsp. pepper, honey (to taste), 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 butter until melted and combined.Plate dish as pictured on front of card, garnishing Brussels sprouts with toasted panko. Bon appétit!
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