Bacon-Wrapped Pesto and Cheese-Stuffed Chicken
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Bacon-Wrapped Pesto and Cheese-Stuffed Chicken

Bacon-Wrapped Pesto and Cheese-Stuffed Chicken

with Roasted Potatoes

Stuffed chicken is a classic dinner for good reason! Hearty chicken gets a major upgrade when stuffed with a creamy, cheesy filling that is boosted with tangy red pepper pesto, then wrapped in smoky, savoury bacon.


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

350 g

Yellow Potato

113 g

Baby Tomatoes

56 g

Spring Mix

28 g


(Contains Milk, Wheat)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

¼ cup

Roasted Red Pepper Pesto

(Contains Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

½ tsp


2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1040 kcal
Fat68 g
Saturated Fat22 g
Carbohydrate51 g
Sugar7 g
Dietary Fiber5 g
Protein57 g
Cholesterol200 mg
Sodium1550 mg
Trans Fat0.5 g
Potassium1800 mg
Calcium300 mg
Iron4 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
Measuring Spoons
Large Bowl
Medium Bowl
Paper Towel
Large Non-Stick Pan
Parchment Paper


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes, Zesty Garlic Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

Prep and make filling

Meanwhile, halve tomatoes.Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing!)Combine pesto, cream cheese and white cheddar cheese in large bowl. Season with salt and pepper. (NOTE: This is your filling!)

Prep chicken

On a separate cutting board, pat chicken dry with paper towels. Season with salt and pepper.Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Dollop pesto-cheese filling onto one side of each chicken breast. Close the other side over filling.

Sear chicken

Wrap 2 bacon strips around each stuffed chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep bacon on the chicken!) Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.)

Roast chicken

Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 16-18 min.** (TIP: If any filling is left on the baking sheet, spoon it over top chicken when serving.)

Make salad and serve

When chicken is almost done, add spring mix, tomatoes and croutons to the medium bowl with salad dressing. Toss to combine.Let chicken rest for 5 min before serving. Divide chicken, potatoes and salad between plates.