Meal Kit
Culinary Collection
Creamy Stuffed Chicken with Parmesan Mashed Potatoes
and green beans
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
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!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Red Potatoes
- 8 oz. Green Beans
- 4 oz. Marinara Sauce
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2 oz. Sour Cream
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2 oz. Cream Cheese
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2 Tbsp. Roasted Red Pepper Pesto
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¼ cup Italian Panko Blend
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½ oz. Grated Parmesan Cheese
- 3 tsp. Cornstarch
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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Calories730
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Carbohydrates49g
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Net Carbs41g
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Fat42g
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Protein46g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Mixing Bowl
- 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 Cook the Mashed Potatoes
Cut potatoes into evenly-sized chunks. Bring a medium pot with potatoes covered by water to a boil.
Once boiling, 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 to hot pot. Mash until smooth. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in Parmesan.Remove from burner. Cover and set aside.While potatoes cook, continue recipe. -
2 Stuff the Chicken
Pat chicken dry. Place chicken breasts on a separate cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of chicken, using your free hand to steady chicken. Stop short of opposite edge so chicken remains in one piece. Open chicken as you would a book.
Season both sides with a pinch of salt and pepper.In a mixing bowl, mash softened cream cheese and half the pesto (reserve remaining for sauce) until combined and smooth.Divide cream cheese-pesto mixture evenly between two chicken breasts, placing in center. Fold chicken in half over filling. Wipe bowl clean and reserve. -
3 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.Evenly spread cornstarch-water mixture over one side of chicken breasts. Place chicken in panko, cornstarch-water side down, pressing gently to adhere to one side.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. -
4 Roast the Chicken and Green Beans
Lay chicken away from you, panko-side down first, in hot oil and cook until beginning to brown, 2-4 minutes per side.
Remove from burner.Transfer chicken, panko-side up, to one side of prepared baking sheet. Wipe pan clean and reserve.Trim green beans, if necessary.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.Roast 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 roast, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-low heat. Add marinara, remaining pesto, and 2 Tbsp. water. Bring to a simmer.
Once simmering, stir occasionally, 2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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