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.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
350 g
Yellow Potato
113 g
Baby Tomatoes
56 g
Spring Mix
28 g
Croutons
(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
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.)
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!)
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.
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.)
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.)
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.
