Culinary Collection

Smoked Almond and Herbed Goat Cheese Stuffed Chicken Breast

with roasted potatoes and asparagus

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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!

In Your Box (serves 2)

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

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
    734
  • Carbohydrates
    47g
  • Fat
    37g
  • Protein
    49g
  • Sodium
    1379mg

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
  1. 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 ½" pieces.

  2. 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 ¼" 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. 3

    Start the Potatoes

    Place potatoes on one side of prepared baking sheet and toss with 2 tsp. olive oil, ¼ 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. 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. 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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