Bacon and Cheese Stuffed Chicken
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Bacon and Cheese Stuffed Chicken

Bacon and Cheese Stuffed Chicken

with Shrimp, Potato Wedges and Slaw

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 and juicy shrimp 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.

Preparation Time45 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

2 tbsp


(Contains Egg, Mustard)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

170 g

Coleslaw Cabbage Mix

2 unit(s)

Russet Potato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

4 tbsp

Spicy Mayo

(Contains Egg, Mustard)

1 tbsp

Dijon Mustard

(Contains Mustard)

1 unit(s)

Granny Smith Apple

¼ cup

Panko Breadcrumbs

(Contains Wheat)

285 g


(Contains Shrimp)

Not included in your delivery

3.5 tbsp


0.06 tsp


¼ tsp


0.06 tsp



Nutrition Values

Calories1480 kcal
Fat94 g
Saturated Fat24 g
Carbohydrate78 g
Sugar15 g
Dietary Fiber8 g
Protein80 g
Cholesterol395 mg
Sodium2350 mg
Trans Fat0.5 g
Potassium2250 mg
Calcium400 mg
Iron5.25 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Small Bowl
Paper Towel
Shallow Dish
Aluminum Foil
Large Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Add potatoes and 1 tbsp (2 tbsp) oil 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.

Cook bacon and shrimp

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 the pan from the heat. Using a slotted spoon, transfer bacon to a small bowl, reserving bacon fat in the pan. Set aside.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the pan with reserved bacon fat over medium-high.When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. Remove from heat, then transfer to a plate.

Prep and stuff chicken

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.

Coat and bake chicken

Add Italian breadcrumbs, panko and 1/2 tbsp (1 tbsp) oil 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.**

Dress coleslaw

Meanwhile, core, then cut apple into 1/4-inch cubes. Add vinegar, remaining Dijon, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.Add apples and coleslaw cabbage mix, then toss to coat.

Finish and serve

Divide chicken, shrimp, potatoes and slaw between plates. Serve spicy mayo on the side for dipping.