Culinary Collection

White Cheddar and Bacon Stuffed Chicken

with roasted apples and Brussels Sprouts

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Calories Conscious
Carb Conscious
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

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ oz. Crumbled Bacon
  • Info
    ½ oz. Slivered Almonds
  • 1 Sage Sprig
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    1⅕ oz. Basil & Parmesan Cheese Spread
  • 12 oz. Brussels Sprouts
  • 1 Fuji Apple
  • Info
    2 oz. Shredded White Cheddar Cheese

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 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

    Start Brussels and Prepare Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place Brussels on one half of prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side. Roast in hot oven, 10 minutes. Remove from oven. Brussels will finish cooking in a later step. While Brussels roast, quarter apple and remove core. Cut into ½" dice. Stem and mince sage.

  2. 2

    Prepare the Chicken

    In a mixing bowl, combine cheddar, bacon, panko, and 2 Tbsp. water until combined and sticky enough to form into 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 bacon-cheddar log in the middle of chicken. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears. Set aside rolled chicken, seam-side down.

  3. 3

    Start the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Place rolled chicken in hot pan, seam-side down. Sear undisturbed until sealed and beginning to brown, 2-3 minutes. Remove from burner.

  4. 4

    Finish the Chicken and Brussels

    Place rolled chicken on other half of prepared baking sheet, seared side down. Reserve pan; no need to wipe clean. In another mixing bowl, combine apple, sage, 1 tsp. olive oil, and a pinch of salt and pepper. Add apple to Brussels sprouts and carefully combine. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Rest chicken 3 minutes. While chicken rests, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear chicken to medium-high heat. Add ¼ cup water, cheese spread, and a pinch of pepper to hot pan. Bring to a simmer. Once simmering, stir often until cheese is combined and sauce is thickened, 1-2 minutes. Plate dish as pictured on front of card, garnishing vegetables with almonds. Bon appétit!

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