
Elevate your weeknight chicken game with these tender cutlets stuffed with a cheesy bacon jam filling. They’re pan-seared for a golden crust, then finished in the oven. Creamy cheddar mashed potatoes and garlicky oven-roasted broccoli complete this comforting meal.
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
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper

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.



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.

While broccoli roasts, 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 to middle rack and bake until cooked through, 6-10 minutes. (If your pan isn’t ovenproof, transfer chicken to a second baking sheet.)

To pot with potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher or fork 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.
