Meal Kit
One-Sheet Buffalo-Style Bacon-Stuffed Chicken
with buttermilk-dill carrots
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 16 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breasts
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2 oz. Cream Cheese
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2 oz. Buffalo Sauce
- ¾ oz. Bacon Bits
- 2 Green Onions
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½ oz. Crispy Fried Onions
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0.42 oz. Mayonnaise
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1 tsp. Buttermilk-Dill Seasoning
- 4 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) EOdkk7qG
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Calories580
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Carbohydrates33g
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Net Carbs25g
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Fat31g
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Protein42g
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Sodium2130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave
- 1 Microwave-Safe Plate
- 1 Peeler
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
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1 Prepare the Ingredients
Coarsely crush crispy onions in shipping bag.
Stem and mince dill.Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through center of each chicken breast, using your free hand to steady chicken. Stop short of opposite edge so chicken breast remains in one piece. Open chicken as you would a book. -
2 Prepare the Carrots
Peel and cut carrots into 1/4" slices on an angle.
Place carrots on prepared baking sheet and top with 2 tsp. olive oil and a pinch of salt. Massage oil and salt into carrots.Spread into an even layer on one side of sheet. -
3 Make the Filling
Line a microwave-safe plate with a paper towel. Spread bacon on towel-lined plate. Microwave until crisp, 1-2 minutes.
Carefully remove from microwave.In a mixing bowl, combine softened cream cheese, white portions of green onions, half the buttermilk-dill seasoning (reserve remaining for carrots), half the Buffalo sauce (to taste; reserve remaining for garnish), a pinch of pepper, and crisped bacon. Set aside. -
4 Assemble the Chicken
Place chicken on empty half of prepared baking sheet, cut side up.
Evenly divide filling between chicken, placing on center of chicken. Fold chicken over filling, sealing the filling inside.Evenly top chicken with mayonnaise, then crushed crispy onions, pressing gently to adhere. -
5 Roast Chicken and Carrots and Finish Dish
Roast in hot oven until carrots are fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
Carefully remove from oven. Rest, 5 minutes.Stir 2 tsp. olive oil, remaining buttermilk-dill seasoning, and 2 tsp. dill into carrots until combined. Carrots will be hot! Use a utensil.Plate dish as pictured on front of card, topping chicken with green portions of green onions and remaining Buffalo sauce (to taste). Bon appétit!
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