Meal Kit
Culinary Collection
Smoked Almond and Herbed Goat Cheese Stuffed Chicken Breast
with roasted potatoes and asparagus
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Wheat, Soy
Chef
David Padilla
“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
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1 oz. Goat Cheese
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1 oz. Light Cream Cheese
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¼ cup Italian Panko Blend
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¾ oz. Roasted Garlic & Herb Butter
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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.
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Nutrition (per serving)
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Calories660
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Carbohydrates48g
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Net Carbs40g
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Fat33g
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Protein48g
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Sodium1310mg
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
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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 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 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 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 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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