Meal Kit
Culinary Collection
Pecan-Crusted Stuffed Chicken
with Gouda and sweet potato gratin
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Maija Barnes
In Your Box (serves 2)
- 2 Sweet Potato
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 3 oz. Cream Cheese
- 2 Smoked Gouda Slices
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Roasted Pecan Pieces
- 0.32 oz. Panko Breadcrumbs
- 2 tsp. Garlic Pepper
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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Carbohydrates58g
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Net Carbs44g
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Fat46g
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Protein51g
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Sodium1460mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Medium Oven-Safe Casserole Dish
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, follow same instructions.
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If using filets mignon, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Coarsely crush pecans in shipping bag.
Peel and halve sweet potato. Slice halves into half-moons as thinly as possible.Trim green beans, if necessary. -
2 Make the Gratin
Place a medium non-stick pan over medium heat. Add cream cheese, 1/3 cup water, and garlic pepper to hot pan. Bring to a simmer.
Once simmering, stir until combined, 30-60 seconds.Remove from burner.Add sweet potatoes to prepared casserole dish and toss with 1 tsp. olive oil and a pinch of salt. Evenly layer potatoes in dish. Top with cream cheese sauce and panko. Wipe pan clean and reserve. You may have leftover potatoes; remaining are yours to use as you please!Bake in hot oven until potatoes are tender and topping has browned, 25-30 minutes.Carefully remove from oven. Rest, 5 minutes.While gratin bakes, continue recipe. -
3 Prepare the Chicken
Pat chicken dry and place on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge so chicken remains in one piece. Open chicken as you would a book.
Divide cheese slices evenly between chicken, placing in center. Fold chicken in half over cheese. -
4 Cook the Chicken
Return pan used to cook cream cheese sauce to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes per side.
Remove from burner. Transfer chicken to prepared baking sheet and top with crushed pecans.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Carefully remove from oven.While chicken cooks, continue recipe. -
5 Cook Green Beans and Finish Dish
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.
Add 1/4 cup water. Cover and cook undisturbed until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and add butter and a pinch of salt. Stir until combined.Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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