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!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Asparagus
- 1 Shallot
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1 oz. Light Cream Cheese
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1 oz. Goat Cheese
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1 oz. Roasted Garlic & Herb Butter
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¼ cup Italian Panko Blend
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¾ 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) oql85Yqk
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Calories730
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Carbohydrates47g
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Net Carbs41g
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Fat37g
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Protein49g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 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
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1 Prepare the Ingredients
Peel and halve shallot. Slice halves into thin strips.
Mince parsley, leaves and stems.Coarsely chop almonds.Trim woody ends off asparagus.Halve potatoes and cut into 1/2" pieces. -
2 Prepare the Chicken
Place panko on a plate or a shallow bowl. In a mixing bowl, combine cream cheese, goat cheese, almonds, parsley, and a pinch of pepper. Form 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 on center of chicken. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears.Place chicken on panko and roll until evenly coated. Set aside rolled chicken, 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 and seasoning 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. Cook until chicken reaches a minimum internal temperature of 165 degrees, 6-9 minutes per side.Lower heat to medium-low if chicken gets too brown. Add more oil if needed.Remove from burner. Remove chicken to a plate and tent with foil. -
5 Finish Potatoes and Finish Dish
Add asparagus and shallot to empty side of baking sheet and carefully toss with 1 tsp. olive oil and a pinch of salt and pepper. Use a utensil! Baking sheet will be hot.
Roast again until potatoes 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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