Meal Kit
Goat Cheese and Herb Stuffed Chicken
with spicy sweet potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
We often coat our fowl friends with cheesy and crispy toppings, but stuffing is just as good as topping. Here, we stuff a chicken with deliciously tart goat cheese, flavored with herbs, cream cheese, and dill. It fills every bite with flavor, every sense with stuffing, every touch with taste. Topping is tops, but stuffing is supreme. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 12 oz. Boneless Skinless Chicken Breasts
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1 oz. Light Cream Cheese
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1 oz. Garlic & Herb Goat Cheese
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¼ cup Italian Panko Blend
- ¼ oz. Harissa Spread
- 2 Garlic Cloves
- 1 tsp. Onion Salt
- 1 tsp. Cornstarch
- 2 Dill Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOM80JqX
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Calories640
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Carbohydrates60g
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Net Carbs52g
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Fat25g
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Protein43g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 3 Mixing Bowls
- 1 Medium Oven-Safe Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Steps 1, 3, 4, and 5 cooking until browned on one side, 2-3 minutes, then roasting in hot oven until pork reaches minimum internal temperature, 8-10 minutes. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Cut sweet potatoes into 1/2" pieces.
Coarsely chop dill. Mince garlic.Combine harissa (to taste), garlic, and 2 tsp. olive oil in a mixing bowl. Set aside.Pat chicken dry, and season both sides with half the onion salt (reserve remaining for potatoes). -
2 Roast the Sweet Potatoes
Place sweet potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, remaining onion salt, and a pinch of pepper. Massage oil, onion salt, and pepper into potatoes.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.Carefully remove baking sheet from oven. Gently stir in harissa mixture. Baking sheet will be hot! Use a utensil.Spread into a single layer again and roast until lightly browned, 5-8 minutes.While potatoes roast, continue recipe. -
3 Stuff the Chicken
Combine softened cream cheese, softened goat cheese, and dill in another mixing bowl.
Place chicken on a clean cutting board. Starting at thickest end, make a small slit and insert knife 2", then remove. For best results, use a chef's knife.Using the back of a spoon, press cheese-dill filling into slit.Repeat with second chicken breast. -
4 Coat the Chicken
Combine cornstarch and 2 tsp. water in another mixing bowl. Place panko on a plate.
Spread cornstarch mixture on one side of chicken, coating completely.Transfer chicken to plate with panko, cornstarch side down. Press down gently to adhere. -
5 Cook Chicken and Finish Dish
Heat 1 tsp. olive oil in a medium oven-safe non-stick pan over medium heat.
Add chicken to hot pan, panko side down. Cook undisturbed until browned, 2-3 minutes on one side.Flip chicken. Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card. Bon appétit!
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