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Bacon Jam–Stuffed Chicken

with Cheddar Mashed Potatoes & Roasted Broccoli
0.0(0)
Recipe Development Team
Recipe Development TeamUpdated on November 19, 2025
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Calories
670 kcal
Protein
53g protein
Total Time
40 minutes
Difficulty
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit

Bacon Jam

1.5 tablespoon

Sour Cream

(Contains: Milk)

½ cup

Cheddar Cheese

(Contains: Milk)

1 tablespoon

Fry Seasoning

12 ounce

Potatoes

8 ounce

Broccoli

12 ounce

Chicken Cutlets

2 unit

Scallions

1 teaspoon

Garlic Powder

Not included in your delivery

teaspoon (tsp)

Black Pepper

2 teaspoon (tsp)

Cooking Oil

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

/ per serving
Calories670 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber5 g
Protein53 g
Cholesterol180 mg
Sodium460 mg
Trans Fat0.5 g
Potassium1760 mg
Calcium320 mg
Iron3.1 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.

Cooking Steps

1
  • Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

  • Peel and dice potatoes into ½-inch pieces. Thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary.

2
  • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 10-12 minutes.
  • Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain. Return potatoes to pot; keep covered off heat until ready to use in Step 6.
  • While potatoes cook, in a small bowl, combine scallion whites, bacon jam, and half the cheddar.
3
  • Pat chicken* dry with paper towels. Starting at one end of each cutlet, keeping your knife parallel to the cutting board, carefully cut down the middle of chicken, leaving ½ inch intact on other end. Open up chicken like a book. TIP: If your chicken is already thin, skip cutting. 
  • Season chicken all over with Fry Seasoning, salt, and pepper. Top one half of each cutlet with bacon jam filling. Fold other half over filling, pressing firmly to close.

4
  • Toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until tender and browned, 15-20 minutes.

5
  • Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add stuffed chicken and cook until golden brown, 2-3 minutes per side.

  • Turn off heat; transfer pan with chicken to middle rack and bake until cooked through, 6-10 minutes. (If your pan isn't ovenproof, transfer chicken to a second baking sheet.)

6
  • To pot with potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

  • Keep covered off heat until ready to serve.

7
  • Divide mashed potatoes, roasted broccoli, and stuffed chicken between plates. Top mashed potatoes with remaining cheddar and scallion greens. Serve.

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