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

Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Fuji Apple
- 12 oz. Brussels Sprouts
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- 1 Sage Sprig
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- ½ oz. Crumbled Bacon
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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Calories626
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Carbohydrates35g
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Fat30g
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Protein56g
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Sodium1373mg
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
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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.
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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.
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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.
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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.
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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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