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Bacon and Cheese-Stuffed Chicken
Special
Spicy
Bacon and Cheese-Stuffed Chicken

with Potato Wedges and Salad

12 min
Difficulty: 2/3

At HelloFresh, we love stuffed chicken! In this variation, bacon and cheese-stuffed chicken breasts get an upgrade with a crispy coating that combines two types of breadcrumbs for added texture. Classic roasted potatoes are served alongside to round out the meal. Ingredients: Russet potato • Chicken breast • Granny Smith apple • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • 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 lethicin, 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) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Shallow Dish
Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Whisk
Slotted Spoon

Tags

Spicy
Speciality
Ingredients
Chicken Breasts

Chicken Breasts

2 unit

Bacon Strips

Bacon Strips

100 g

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Mayonnaise

Mayonnaise

2 tbsp

White Cheddar Cheese, shredded

White Cheddar Cheese, shredded

0.5 cup

Spring Mix

Spring Mix

56 g

Russet Potato

Russet Potato

2 unit

White Wine Vinegar

White Wine Vinegar

1 tbsp

Spicy Mayo

Spicy Mayo

4 tbsp

Dijon Mustard

Dijon Mustard

1 tbsp

Granny Smith Apple

Granny Smith Apple

1 unit

Panko Breadcrumbs

Panko Breadcrumbs

0.33 cup

Salt

Salt

0.13 tsp

Oil

Oil

3.5 tbsp

Pepper

Pepper

0.13 tsp

Sugar

Sugar

0.25 tsp

Preparation
1
Roast potato wedges

  • Cut potatoes into 1/2-inch-thick wedges.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, tossing halfway through, until tender and golden.

2
Cook bacon

  • Meanwhile, cut bacon into 1/2-inch pieces.
  • Heat a large non-stick pan over medium-high. 
  • When the pan is hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.** 
  • Remove the pan from heat. 
  • Using a slotted spoon, transfer bacon to a small bowl. Set aside.

3
Prep and stuff chicken

  • Pat chicken dry with paper towels. 
  • 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. Season both sides with salt and pepper. 
  • Top one side of each chicken breast with cheese and bacon. 
  • Fold the other side over filling to close, then press firmly.

4
Coat and roast chicken

  • In a shallow dish, combine Italian breadcrumbs, panko and 1/2 tbsp (1 tbsp) oil. 
  • In another small bowl, combine mayo and half the Dijon. 
  • Carefully coat chicken all over with mayo-Dijon mixture. 
  • Working with one chicken breast at a time, carefully press both sides into breadcrumb mixture to coat completely. 
  • Transfer chicken to a foil-lined baking sheet. 
  • Roast in the top of the oven for 18-20 min, flipping halfway through, until cooked through.**

5
Make apple salad

  • Meanwhile, core, then cut apple into 1/4-inch cubes.
  • To a large bowl, add vinegar, remaining Dijon, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
  • Add apples and spring mix, then toss to combine.

6
Finish and serve

  • Divide stuffed chicken, potato wedges and salad between plates.
  • Serve spicy mayo on the side for dipping.

Nutrition per serving

1380

kcal

Calories

92

g

Fat

23

g

Saturated Fat

72

g

Carbohydrate

13

g

Sugar

7

g

Dietary Fiber

62

g

Protein

220

mg

Cholesterol

1680

mg

Sodium

0.5

g

Trans Fat

1850

mg

Potassium

300

mg

Calcium

5

mg

Iron

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