Bacon Jam–Stuffed Chicken
with Cheddar Mashed Potatoes & Roasted Broccoli
- Milk
Chicken cutlets, with a golden seared exterior and a molten savory filling of bacon jam and cheddar, are served with creamy cheddar mashed potatoes and caramelized roasted broccoli. This symphony on a plate transforms ordinary dinner into restaurant-quality magic that’ll make you wonder why you don’t eat like this every night!
Ingredients
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
Nutrition Values
Cooking Steps
-
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.
- 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.
- 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.
-
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.
-
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.)
-
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.
- Divide mashed potatoes, roasted broccoli, and stuffed chicken between plates. Top mashed potatoes with remaining cheddar and scallion greens. Serve.
