Creamy Stuffed Chicken with Parmesan Mashed Potatoes
and green beans
Prep & Cook Time:60+ 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
Stuffed chicken could be a chicken that really overdid it on the old feed, sitting in the coop unbuttoning his or her chicken trousers and sighing out loud. Or it could mean a succulent chicken breast, stuffed with creamy cream cheese and tangy red pepper pesto, with a crispy panko coating outside. So what's a stuffed chicken? Multiple answers may be correct!
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
Make the Mashed Potatoes
Cut potatoes into evenly-sized chunks. Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 15-18 minutes.
Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, 2 Tbsp. potato cooking water, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in Parmesan. Cover and set aside.While potatoes cook, prepare chicken.
Stuff the Chicken
Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/3" thickness. Remove plastic and season both sides with a pinch of salt and pepper.
In a mixing bowl, mash softened cream cheese and half the red pepper pesto (reserve remaining for sauce) until combined and smooth.Spread cream cheese-pesto evenly on chicken. Starting from the widest part, roll chicken into a pinwheel, then place seam side down. Wipe bowl clean and reserve.
Bread the Chicken
In bowl used for cream cheese-pesto mixture, combine cornstarch and 3 Tbsp. water. Place panko evenly on a plate.
Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let oil heat, 5 minutes.Roll chicken in one direction through cornstarch-water. Then roll same area through panko until coated, pressing gently to adhere.After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Bake the Chicken and Green Beans
Lay chicken away from you in hot oil and cook until beginning to brown, 2-4 minutes per side.
Transfer chicken to prepared baking sheet and place evenly apart, seam side down. Wipe pan clean and reserve.Add green beans to empty side of baking sheet and top with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.Bake in hot oven until green beans are bright green and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.While chicken and green beans bake, make sauce
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-low heat. Add marinara, remaining red pepper pesto, and 2 Tbsp. water. Bring to a low simmer.
Simmer, 2 minutes.Remove from burner.Plate dish as picture on front of card, topping chicken with sauce. Bon appétit!
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