Meal Kit
Cranberry Goat Cheese-Stuffed Chicken
with roasted Brussels sprouts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
The sweet, soft tang of goat cheese melds perfectly with the slightly sour cranberries in this delectable meal. The sage-y sauce is better than your Aunt's gravy (we won't tell her) and these seasoned Brussels sprouts beat any Brussels sprouts side dish by a wide mile. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 1 Yellow Onion
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1 oz. Goat Cheese
- ½ oz. Dried Cranberries
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2 tsp. Chicken Demi-Glace Concentrate
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⅓ oz. Butter
- 1 Sage Sprig
- 2 Garlic Cloves
- 1½ tsp. Pot Roast Seasoning
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) d3VpjVqD
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Calories450
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Carbohydrates26g
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Net Carbs20g
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Fat21g
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Protein42g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop cranberries.Stem sage and coarsely chop.Peel and halve onion. Cut into thin strips.Mince garlic. -
2 Start the Vegetables
Place onions, Brussels sprouts, and garlic on prepared baking sheet and add 2 tsp. olive oil, pot roast seasoning, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.
Spread into a single layer on one side. Roast in hot oven, 10 minutes.Carefully remove from oven. Vegetables will finish cooking in a later step.While vegetables roast, continue recipe. -
3 Start the Chicken
Pat chicken dry and place on a separate cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center, using your free hand to steady chicken. Stop short of opposite edge of chicken so chicken remains in one piece. Open chicken as you would a book.
Season with a pinch of salt and pepper. -
4 Finish the Chicken and Vegetables
Divide softened goat cheese (crumbling, if needed) and cranberries evenly between chicken, placing in center. Fold chicken in half over filling.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 3-4 minutes per side.Transfer chicken to empty side of baking sheet. Reserve pan; no need to wipe clean. Gently flip vegetables.Roast again until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.Carefully remove from oven. Rest chicken, 5 minutes.While chicken rests, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to sear chicken to medium-high heat. Add demi-glace, 2 Tbsp. water, sage, and a pinch of salt and pepper to hot pan. Bring to a simmer.
Once simmering, cook until slightly thickened, 2-3 minutes.Remove from burner and stir in butter.Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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