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: Intermediate

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Milk, Wheat

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 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

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.

In Your Box (serves 2)

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

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
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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 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 1/2 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 1/2" dice.

    Stem and mince sage.

  2. 2

    Prepare the Chicken

    In a mixing bowl, mix shredded 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 1/4" 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.

  3. 3

    Start the Chicken

    Place a medium non-stick pan over medium-high heat and add 1/2 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 Sprouts

    Carefully remove baking sheet from oven.

    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, 1/2 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, 10-15 minutes.

    Carefully remove from oven. Rest roasted 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 1/4 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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