St. Jean Baptiste Maple Bacon-Wrapped Chicken
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St. Jean Baptiste Maple Bacon-Wrapped Chicken

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.

Preparation Time35 minutes
Cooking Time12 minutes


serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

227 g


1 unit(s)

Stone Fruit

1 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

1 unit(s)


7 g


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


(Contains Milk)

1 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories790 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate58 g
Sugar28 g
Dietary Fiber6 g
Protein53 g
Cholesterol180 mg
Sodium1260 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium100 mg
Iron5 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.


Measuring Spoons
Small Bowl


  • 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.


Make peach relish
  • 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. 
Make chive butter and prep chicken
  • 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.

Stuff chicken
  • 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!)
Grill chicken and asparagus
  • 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.
Finish and serve
  • 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.