Cheesy Bacon-Stuffed Organic Chicken
with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
Who needs to go out to eat when you can make a restaurant-calibre dish at home? Cream cheese, cheddar and bacon come together in a luxurious stuffing for golden breaded chicken breasts in this date night-worthy meal.
Ingredients: Yellow potato • Organic chicken breast • Broccoli • Baby tomatoes • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Organic Chicken Breast
100 g
Bacon Strips
227 g
Broccoli
113 g
Baby Tomatoes
7 g
Chives
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Cream Cheese
(Contains: Milk)
1 unit
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Egg, Sulphites, Crustaceans, Soy, Milk, Sesame, Wheat, Gluten)
400 g
Yellow Potato
Not included in your delivery
1 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Cut bacon crosswise into 1/4-inch strips.
- Heat a large non-stick pan over medium-high.
- When hot, add bacon.
- Cook for 5-7 min, flipping occasionally, until crispy.** (TIP: Reduce heat to medium if bacon is browning too quickly.) Remove pan from heat.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Reserve bacon fat in the pan.
- Meanwhile, quarter potatoes.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Cover to keep warm.
- Meanwhile, in a medium bowl, combine cheddar, cream cheese and bacon.
- Pat chicken dry with paper towels, then carefully slice into the centre of each breast, parallel to the cutting board. Leave 1/2 an inch intact on the other end.
- Cover each breast with plastic wrap.
- Using a rolling pin or heavy pan, pound each breast until 1/2-inch thick. Season with salt and pepper.
- Top one side of each breast with cheese-and-bacon mixture, then fold the other side over like a book to enclose filling.
- Reheat pan with reserved bacon fat over medium-high.
- When hot, add chicken. Sear for 2-3 min per side, keeping each breast closed, until golden.
- Meanwhile, in another medium bowl, combine breadcrumbs and 1 tsp (2 tsp) oil.
- Transfer to a parchment-lined baking sheet.
- Spread Dijon over chicken, then top with breadcrumb-oil mixture, pressing down gently to adhere.
- Bake in the middle of oven for 12-14 min, until chicken is cooked through.**
- Meanwhile cut broccoli into bite-sized pieces.
- Thinly slice chives.
- Prick tomatoes with a fork.
- Carefully discard any remaining bacon fat in the pan, then wipe clean. Reheat the same pan over medium-high.
- When hot, add broccoli, tomatoes, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
- Cook for 5-6 min, tossing often, until tomatoes soften and broccoli is tender.
- Remove from heat. Add half the chives. Toss to combine.
- Roughly mash sour cream, remaining chives, 2 tbsp (4 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: Smashed potatoes will still have a few chunks.)
- Divide chicken, smashed potatoes and veggies between plates.
