Pear & Walnut-Stuffed Chicken
with Cheddar Cream Sauce, Mashed Potatoes & Roasted Green Beans
- Milk
- Tree Nuts
Tender chicken is stuffed with a sophisticated filling of grated pear, walnuts, and cream cheese, then seared to a golden brown and finished in the oven. Drizzle creamy white cheddar sauce over the chicken and fluffy mashed potatoes and serve with crisp-tender roasted green beans on the side.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
12 ounce
Potatoes
½ ounce
Walnuts
(Contains: Tree Nuts)
½ cup
White Cheddar Cheese
(Contains: Milk)
4 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Pear
2 clove
Garlic
24 ounce
Chicken Cutlets
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Quarter and core pear; grate on the largest holes of a box grater. Trim green beans if necessary. Peel and mince garlic.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid, then drain potatoes and return to pot. Add sour cream and 2 TBSP butter (4 TBSP for 4 servings). Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed.
Keep covered off heat until ready to serve.
While potatoes cook, in a small bowl, combine pear, cream cheese, walnuts, salt, and pepper.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. (TIP: If your cutlets are already ½ inch thick, you can skip the pounding.) Discard plastic wrap. Season chicken all over with salt and pepper.
Top one side of each piece of chicken with cream cheese mixture. Fold other side over filling; press firmly to close.
Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread green beans out across the entire baking sheet.)
Roast on top rack for 6 minutes (you’ll add chicken to the sheet then).
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add stuffed chicken and cook until golden brown, 2-3 minutes per side.
Turn off heat; once green beans have roasted 6 minutes, remove sheet from oven and carefully transfer stuffed chicken to empty side of sheet. (For 4 servings, push green beans to one side of sheet before adding chicken.) Return to top rack and roast until chicken is cooked through, 6-10 minutes.
Wash and dry pan.
When chicken and green beans have 2 minutes left, heat a drizzle of oil in pan used for chicken over medium heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds.
Add cream sauce base and cook until slightly thickened, 30-60 seconds.
Remove from heat and add cheddar; stir until cheese melts, 30-60 seconds. (TIP: If sauce seems too thick, add a splash of water.) Season with salt and pepper.
Divide mashed potatoes, green beans, and stuffed chicken between plates in separate sections. Spoon cheddar cream sauce over chicken and mashed potatoes. Serve.
