Meal Kit

Goat Cheese and Herb Stuffed Chicken

with spicy sweet potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 18 oz. Sweet Potato
  • ¼ fl. oz. Harissa Sauce
  • 2 Garlic Cloves
  • Info
    1 oz. Light Cream Cheese
  • 2 Dill Sprigs
  • 1 tsp. Onion Salt
  • 1 tsp. Cornstarch
  • Info
    ¼ cup Italian Panko Blend
  • Info
    1 oz. Garlic & Herb Goat Cheese
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    688
  • Carbohydrates
    62g
  • Fat
    25g
  • Protein
    46g
  • Sodium
    1732mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Medium Oven-Safe 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
  1. 1

    Prepare the Ingredients

    Coarsely chop dill.
    Cut sweet potatoes into ½" pieces. Mince garlic. Combine harissa (to taste), garlic, and 2 tsp. olive oil in a mixing bowl. Pat chicken dry and season both sides with half the onion salt (reserve remaining for potatoes).

  2. 2

    Roast the Potatoes

    Place sweet potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, remaining onion salt and a pinch of pepper. Massage oil, onion salt, and pepper into potatoes. Spread into a single layer and roast in hot oven until tender, 15-18 minutes. Carefully remove baking sheet from oven. Add harissa mixture and gently combine. Baking sheet will be hot! Use a utensil. Spread into a single layer again and roast until lightly browned, 5-8 minutes. While potatoes roast, prepare chicken.

  3. 3

    Fill the Chicken

    Combine cream cheese, garlic and herb goat cheese, and dill in another mixing bowl. Place chicken on a clean cutting board. Starting at thickest end, make a small slit and insert knife 2", then remove. For best results, use a chef's knife. Press cream cheese-dill filling into slit, using the back of a spoon. Repeat with second chicken breast.

  4. 4

    Coat the Chicken

    Combine cornstarch and 2 tsp. water in another mixing bowl. Place panko on a plate. Spread cornstarch mixture on one side of chicken, coating completely. Transfer chicken to plate with panko, cornstarch side down, and press down gently to adhere.

  5. 5

    Cook Chicken and Finish Dish

    Heat 1 tsp. olive oil in a medium oven-safe non-stick pan over medium heat. Add chicken to hot pan, panko side down. Cook undisturbed until browned, 2-3 minutes on one side. Flip chicken. Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Carefully remove pan from oven. Pan handle will be hot! Use an oven mitt. Plate dish as pictured on front of card. Bon appétit!

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