At HelloFresh, we love a good stuffed chicken! In this variation, cheese and bacon stuffed chicken breasts get an upgrade with a crispy coating that combines two types of breadcrumbs for added texture. Classic roasted potatoes are served alongside to round out the meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit
Chicken Breasts
100 g
Bacon Strips
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
170 g
Coleslaw Cabbage Mix
460 g
Russet Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Spicy Mayo
(Contains Egg, Mustard)
1 tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Granny Smith Apple
¼ cup
Panko Breadcrumbs
(Contains Wheat)
3.5 tbsp
Oil*
0.06 tsp
Salt*
¼ tsp
Sugar*
0.06 tsp
Pepper*
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.
Meanwhile, 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.
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 chicken like a book. Season both sides with salt and pepper. Top one side of each chicken breast with cheese and bacon. Fold other side over filling to close, then press firmly.
Add breadcrumbs, panko breadcrumbs and 1/2 tbsp oil (dbl for 4 ppl) to a shallow dish. Stir to combine. In another small bowl, mix together mayo and half the Dijon. Carefully coat chicken all over with mayo mixture. Working with one chicken breast at a time, carefully press both sides into breadcrumb mixture to coat completely. Transfer chicken to a foil-lined baking sheet. Bake in the top of the oven, flipping halfway through, until cooked through, 18-20 min.**
Meanwhile, core then cut apple into 1/4-inch cubes. Add vinegar, remaining Dijon, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.Add apple and coleslaw cabbage mix, then toss to coat.
Divide chicken, potatoes and slaw between plates. Serve spicy mayo on the side for dipping.