Cranberry and Goat Cheese-Stuffed Chicken
with Wild Rice Pilaf, Roasted Butternut Squash and Green Beans
Ingredients: Chicken breast • Butternut squash • Green beans • Red onion • Wild rice medley (parboiled rice, wild rice) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Almonds • Dried cranberries (cranberries, sugar, sunflower oil) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Sage.
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(s)
Chicken Breasts
½ cup
Wild Rice Medley
170 g
Butternut Squash, cubes
170 g
Green Beans
1 unit(s)
Red Onion
3.5 g
Sage
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
28 g
Dried Cranberries
(May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Tree nuts)
½ cup
Goat Cheese, crumbled
(Contains: Milk)
2 unit(s)
Chicken Broth Concentrate
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Peanuts, Sesame, Tree nuts, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir rice with broth concentrate, half the Zesty Garlic Blend and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, trim, then halve green beans
- Peel, then cut onion into 1-inch pieces.
- To a parchment-lined baking sheet, add squash and 1/2 tbsp (1 tbsp) oil. Season with salt, pepper and remaining Zesty Garlic Blend, then toss to coat.
- Roast in the top of the oven for 9-10 min, until squash begins to soften, then flip squash and remove from the oven.
- To the same baking sheet, add green beans, onions and 1/2 tbsp (1 tbsp) oil, then toss and roast with squash for13-14 min, until veggies are tender. Season with salt and pepper.
- While the veggies roast, pick leaves from half the sage stems (use all for 4 servings.), then roughly chop.
- Roughly chop cranberries.
- To a medium bowl, add goat cheese and cranberries. Mash together with a fork to combine, then season with salt and pepper.
- Pat chicken dry with paper towels.
- On a seperate cutting board, carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-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 filling, then fold the other side over filling to close.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Sear 2-3 min per side, until golden. Remove from heat.
- Transfer chicken to another parchment-lined baking sheet.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Carefully wipe the pan clean.
- Meanwhile, reheat the same pan over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then almonds and sage. Toast for 1 min, stirring often, until almonds are golden and sage is crisp. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a paper-towel lined plate, then season with salt.
- Fluff rice with a fork, then stir in roasted veggies and 1 tbsp (2 tbsp) butter.
- Divide rice pilaf between plates. Top with chicken.
- Sprinkle almond-sage topping over top.
