Cranberry Goat Cheese-Stuffed Chicken Breast with Sage Demi-Glace
and roasted Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The sweet, soft tang of goat cheese melds perfectly with the slightly sour cranberries in this Thanksgiving-inspired dinner that won't leave you with a tryptophan hangover. The sage-y sauce is better than your Aunt's gravy (we won't tell her) and these seasoned Brussels sprouts beat any green bean casserole by a wide mile. So shove it, Turkey Day! Whoops, we mean, it's a lovely holiday, and we look forward to celebrating it. 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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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 shallot. Cut into 1/4" slices.Mince garlic.
Start the Brussels Sprouts
Place shallot, Brussels sprouts, and garlic on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, pepper, 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, prepare chicken.
Prepare the Chicken
Pat chicken dry. Place on a clean cutting board and cover with plastic wrap. You may also use a gallon bag for easier clean-up. Use a heavy object to pound to an even 1/4" thickness.
Remove plastic wrap. Divide goat cheese (crumbling if needed) and cranberries evenly between chicken, placing on center.Fold chicken in half over filling. Be sure filling stays inside chicken. If needed, use a toothpick to help seal. Season chicken with a pinch of salt and pepper.
Roast Chicken and Finish Brussels Sprouts
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add stuffed chicken to hot pan and sear until browned, 4-6 minutes per side.
Transfer chicken to empty side of baking sheet. Reserve pan; no need to wipe clean. Gently flip Brussels sprouts.Roast again until Brussels sprouts are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.Rest roasted chicken, 5 minutes.While chicken rests, make sauce.
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 thickened slightly, 2-3 minutes.Remove from burner and stir in butter.Halve chicken, if desired.Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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