Cheesy Bacon Jam–Stuffed Chicken
with Mashed Potatoes & Roasted Broccoli
- Milk
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.
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)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
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. Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each cutlet, leaving ½ inch intact on the opposite side (be careful not to cut all the way through!). Open up each cutlet like a book.
- 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.
-
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.
- Divide mashed potatoes, roasted broccoli, and stuffed chicken between plates. Top potatoes with remaining cheddar and scallion greens. Serve.
