Meal Kit
Culinary Collection
Goat Cheese-Stuffed Chicken
with fondant potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 2 oz. Cream Cheese
- 2 oz. Shredded Mozzarella
- 1 Shallot
- 1 oz. Goat Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Garlic Pepper
- 1 tsp. Garlic Salt
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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Calories850
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Carbohydrates61g
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Net Carbs54g
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Fat44g
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Protein55g
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Sodium2670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Peeler
- 1 Heat-Safe Mixing Bowl
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
Customize It Instructions
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If using antibiotic free chicken breasts, follow same instructions.
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1 Make the Filling
Peel and mince shallot.
Place a medium non-stick pan over medium-low heat and add 1 Tbsp. olive oil.Add shallots to hot pan. Stir occasionally until browned and jam-like, 10-12 minutes.If pan is dry, add water, 2 Tbsp. at a time, as needed.Add cream cheese, goat cheese, half the shredded cheese (reserve remaining for chicken), and a pinch of salt and pepper. Stir occasionally until combined, 1-2 minutes.Remove from burner. Transfer filling to a heat-safe mixing bowl. Set aside and let cool, at least 5 minutes.While filling cooks and cools, continue recipe. -
2 Prepare the Ingredients
Peel and slice potatoes into 1"-thick rounds.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Pat chicken dry. Lay chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open meat as you would a book. -
3 Start the Potatoes
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add potatoes, half the garlic salt (remaining is yours to use as you please!), and a pinch of pepper to hot pan. Sear until golden-brown, 2-3 minutes per side.Add 1/4 cup water, chicken base, and butter. Stir occasionally until combined, 1-2 minutes.Remove from burner. -
4 Assemble the Brussels Sprouts and Chicken
Place Brussels sprouts on one half of prepared baking sheet. Toss with 2 tsp. olive oil, garlic pepper, and 1/4 tsp. salt. Spread into a single layer on their side.
After 5 minutes, or once cool enough to handle, evenly divide filling between chicken, placing in center. Fold chicken in half over filling. Place on empty side of sheet. -
5 Finish the Dish
Place oven-safe pan and baking sheet in hot oven. Roast until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove pan and sheet from oven. Pan handle will be hot! Use an oven mitt.Evenly top chicken with remaining shredded cheese.Roast again in hot oven until cheese is melted, 2-3 minutes.Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
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