Bacon and Cheese Stuffed Chicken
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Bacon and Cheese Stuffed Chicken

Bacon and Cheese Stuffed Chicken

with Potato Wedges and Kale Slaw

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.

Allergens:
Barley
Milk
Oats
Rye
Sesame
Soy
Wheat
Egg
Mustard

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
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

170 g

Coleslaw Cabbage Mix

1 unit(s)

Russet Potato

3 unit(s)

Garlic, cloves

1 unit(s)

Sour Cream

7 g

Chives

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

113 g

Baby Tomatoes

1 unit(s)

Lemon

Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

2.5 tbsp

Oil*

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Nutrition Values

Calories980 kcal
Fat60 g
Saturated Fat17 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber5 g
Protein60 g
Cholesterol195 mg
Sodium1270 mg
Trans Fat0.4 g
Potassium1500 mg
Calcium300 mg
Iron3.5 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.

Instructions

ROAST POTATOES
1

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.

COOK BACON
2

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.

PREP & STUFF CHICKEN
3

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.

COAT AND BAKE CHICKEN
4

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.***

MAKE DIP AND DRESSING
5

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.

FINISH AND SERVE
6

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.

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