St. Jean Baptiste Maple Bacon-Wrapped Chicken
with Goat Cheese Stuffing and Stone Fruit Relish
Literally bursting with flavour, these goat cheese-stuffed chicken breasts are wrapped in smoky bacon and grilled to perfection. Fresh stone fruit relish brings much-welcomed brightness.
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
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
227 g
Asparagus
1 unit(s)
Stone Fruit
1 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
1 unit(s)
Shallot
7 g
Chives
¼ cup
Goat Cheese
(Contains Milk)
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then cut shallot into 1/8-inch pieces.
- Thinly slice chives.
- Cut four sections off of peach, avoiding the pit. Cut each section into 1/4-inch pieces.
- Trim and discard bottom 1-inch from asparagus. Transfer to a plate. Drizzle 1 tsp (2 tsp) oil over top. Season with 1 tsp (2 tsp) Zesty Garlic Blend, salt and pepper. Toss to coat.
- Halve ciabatta.
- Combine maple syrup and whole grain mustard in a small bowl.
- Add shallots, peaches, vinegar, half the maple-mustard mixture and 1 tbsp (2 tbsp) water to a small pot. Bring to a simmer over high.
- Once simmering, reduce to medium-low. Cook, stirring often, until peaches soften slightly and liquid has absorbed, 2-4 min.
- Remove from heat. Season with salt and pepper. Stir in half the chives.
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat. Add remaining chives and 1 tsp (2 tsp) Zesty Garlic Blend. Season with salt and pepper. Stir to combine.
- Pat chicken dry with paper towels.
- On a clean cutting board, carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1/2-inch intact on the other end.
- Open up chicken like a book. Season both sides with remaining Zesty Garlic Blend, salt and pepper.
- Top one side of each chicken breast with goat cheese, pressing down lightly with fingers to adhere. Fold other side over filling to close.
- Wrap 2 bacon strips around each piece of chicken, ensuring cut side of chicken is wrapped firmly. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken!)
- Add chicken to the grill. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.
- Once chicken is flipped, add asparagus on the other side of the grill. Grill, flipping once, until tender-crisp, 5-7 min.
- When chicken and asparagus are almost done, add ciabatta to grill, cut-sides down. Grill, flipping once, until toasted and lightly charred, 2-4 min.
- Brush ciabatta with garlic-chive butter.
- Thinly slice chicken, if desired.
- Divide garlic bread, chicken and asparagus between plates.
- Drizzle remaining maple-mustard over chicken.
- Spoon peach relish over chicken.