Meal Kit
Goat Cheese and Herb Stuffed Chicken
with spicy sweet potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
We often coat our fowl friends with cheesy and crispy toppings, but stuffing is just as good as topping. Here, we stuff a chicken with deliciously tart goat cheese - flavored with herbs, cream cheese, and dill. It fills every bite with flavor, every sense with stuffing, every touch with taste. Topping is tops, but stuffing is supreme. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 12 oz. Boneless Skinless Chicken Breasts
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1 oz. Garlic & Herb Goat Cheese
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1 oz. Cream Cheese
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¼ cup Italian Panko Blend
- ¼ oz. Harissa Spread
- 2 Garlic Cloves
- 1½ tsp. Cornstarch
- 1 tsp. Onion Salt
- 2 Dill Sprigs
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) Wq4yvnO4
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Calories650
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Carbohydrates61g
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Net Carbs52g
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Fat26g
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Protein43g
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Sodium1660mg
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
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1 Prepare the Ingredients
Cut sweet potatoes into 1/2" pieces.
Coarsely chop dill. Mince garlic.Combine harissa (to taste), garlic, and 2 tsp. olive oil in a mixing bowl. Set aside.Pat chicken dry and season both sides with half the onion salt (reserve remaining for potatoes). -
2 Roast the Sweet Potatoes
Place sweet potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, remaining onion salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.Carefully remove baking sheet from oven. Gently stir in harissa mixture (to taste). Baking sheet will be hot! Use a utensil.Spread into a single layer again and roast until lightly browned, 5-8 minutes.While sweet potatoes roast, continue recipe. -
3 Stuff the Chicken
Combine softened cream cheese, softened goat cheese, and dill (to taste) 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.Using the back of a spoon, press cheese-dill filling into slit.Repeat with second chicken breast. -
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.Transfer chicken to plate with panko, cornstarch-side down, pressing gently to adhere to one side. -
5 Cook Chicken and Finish Dish
Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil.
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 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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