Meal Kit

Culinary Collection

Smoked Almond and Herbed Goat Cheese Stuffed Chicken Breast

with roasted potatoes and asparagus

Prep & Cook Time: 50-60 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Almonds), Milk, Wheat, Soy

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

“I'm stuffed” is usually something that's said after eating, not before. But stuffed here isn't “can't eat another bite.” Instead, it's more like, “give me every bite of that delicious and succulent chicken stuffed with fresh parsley, nutty almonds, and tart goat cheese. I can't get enough of the stuffed chicken!” Words can have so many meanings! Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • 12 oz. Asparagus
  • 1 Shallot
  • Info
    1 oz. Goat Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    ¼ cup Italian Panko Blend
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Smoked Almonds
  • ¼ oz. Parsley

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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

    Halve potatoes and cut into 1/2" pieces.

    Coarsely chop almonds.

    Trim woody ends off asparagus.

    Mince parsley, leaves and stems.

    Peel and halve shallot. Slice halves into thin strips.

  2. 2

    Prepare the Chicken

    Place panko on a plate. In a mixing bowl, combine cream cheese, goat cheese, almonds, parsley, and a pinch of pepper. Form cheese mixture into two evenly-sized logs.

    Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even 1/4" thickness. Remove plastic wrap and season chicken on both sides with a pinch of salt and pepper.

    Place cheese log in center of chicken. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears.

    Place rolled chicken on panko and flip or roll until evenly and completely coated. Set chicken aside, seam-side down.

  3. 3

    Start the Potatoes

    Place potatoes on one side of prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into potatoes.

    Spread into a single layer on their side. Roast in hot oven, 15 minutes.

    Remove from oven. Potatoes will finish cooking in a later step.

    While potatoes roast, cook chicken.

  4. 4

    Cook the Chicken

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.

    Add chicken to hot pan, seam side down. Turn occasionally until browned on all sides and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

    If chicken browns too quickly, lower heat to medium-low. Add more oil if needed.

    Remove from burner. Remove chicken to a plate and tent with foil.

  5. 5

    Finish Vegetables and Finish Dish

    In another mixing bowl, combine asparagus, shallot, 1 tsp. olive oil, and a pinch of salt and pepper.

    Transfer asparagus and shallot to empty side of baking sheet and spread into a single layer on their side. Baking sheet will be hot! Use a utensil.

    Roast again in hot oven until vegetables are fork-tender, 8-10 minutes.

    Plate dish as pictured on front of card, topping potatoes with garlic and herb butter. Bon appétit!

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