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
A note about serious food allergies
You'll stuff before, during, and after this meal. Let us explain: right after reading this, you'll “stuff” your basket with this meal, ready for the delicious challenge it represents. (And look at that picture! That's a feast for the eyes!) During cooking, you'll stuff the chicken with melty, delicious cheese and that secret ingredient of all good things, bacon. Then after eating this, you'll be stuffed from cleaning your plate, every bit of vegetable, meat, and sauce gone. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Start Brussels Sprouts and Prepare Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts on prepared baking sheet and toss with ½ tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer on one side. Roast in hot oven, 10 minutes.
While Brussels sprouts roast, quarter apple and remove core. Cut into ½" dice.
Stem and mince sage.
Prepare the Chicken
In a mixing bowl, mix cheddar cheese, bacon, panko, and 2 Tbsp. water until combined and sticky enough to form into logs. Form into two equally-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 a bacon-cheddar log in the center of a chicken breast. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears. Set aside, seam-side down. Repeat with second chicken breast.
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.
Finish the Chicken and Brussels Sprouts
Transfer rolled chicken to other half of prepared baking sheet, seared-side down. Reserve pan; no need to wipe clean.
In another mixing bowl, combine apple, sage, ½ tsp. olive oil, and a pinch of salt and pepper. Add apple mixture to Brussels sprouts and carefully combine. Baking sheet will be hot! Use a utensil.
Roast again until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.
Rest roasted chicken, 3 minutes.
While chicken rests, make sauce.
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.
Remove from burner.
Plate dish as pictured on front of card, placing chicken on sauce and garnishing vegetables with almonds. Bon appétit!
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