HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon And Cheese Stuffed Chicken
Bacon and Cheese Stuffed Chicken

Bacon and Cheese Stuffed Chicken

with Potato Wedges and Kale Slaw

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We love stuffed chicken here at HelloFresh! Swiss and bacon stuffed chicken breasts get an upgrade with a finishing dip in chive aioli. Served alongside this stuffed chicken dream are classic roasted potatoes.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

1 cup

Italian Breadcrumbs

(ContainsMilk, Sesame, Soy, Gluten, Sulphites)

2 tbsp


(ContainsSulphites, Egg, Mustard)

½ cup

Swiss Cheese


113 g

Kale Slaw Mix

300 g

Russet Potato

3 g


3 tbsp

Sour Cream


7 g


1 tbsp

Dijon Mustard

(ContainsSulphites, Mustard)

113 g

Cherry Tomatoes

1 unit


Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4602 kJ
Calories1100 kcal
Fat60 g
Saturated Fat17 g
Carbohydrate66 g
Sugar7 g
Dietary Fiber8 g
Protein64 g
Cholesterol180 mg
Sodium2240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Large Non-Stick Pan
Slotted Spoon
Small Bowl
Paper Towel
Garlic Press
Shallow Dish
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F and wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. On a parchment-lined baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with pepper. Roast in middle of oven, until golden-brown, 25-28 min.


While potato roasts, cut bacon into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.


While bacon cooks, slice chives. Halve tomatoes. Juice half the lemon, then cut remaining into wedges. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to the cutting board – leaving 1/2-inch intact on the other end. Open up each breast like a book. Season with salt and pepper. Divide cheese and bacon between each breast, then fold closed and press firmly.


Add breadcrumbs and 1/2 tbsp oil (dbl for 4 ppl) to a shallow dish. Stir to combine. In another small bowl, mix mayo and half the mustard. Coat chicken all over with mayo mixture. Working with one chicken breast at a time carefully press into breadcrumbs to coat completely. Transfer chicken, top-side down to a foil-lined baking sheet. Bake in middle of oven, flipping halfway through cooking, until cooked through, 18-20 min.***


While chicken bakes, in a large bowl, whisk together remaining mustard, 1 tbsp lemon juice, 1 tbsp oil, 1/2 tsp sugar (dbl all for 4 ppl). Season with salt and pepper. In another small bowl, stir together sour cream, half the chives and 1/4 tsp garlic (dbl for 4 ppl). Season with salt and pepper.


Add kale slaw mix, tomatoes and remaining chives to the dressing. Toss together. Divide chicken, potatoes and kale slaw between plates. Serve with chive-dip. Squeeze a lemon wedge over salad, if desired.