Cheesy Bacon Jam–Stuffed Chicken

with Mashed Potatoes & Roasted Broccoli

Allergens: Milk

Total: 40 min • Prep: 5 min

Servings:
Ingredients

  • Bacon Jam

    1 unit

  • Sour Cream

    1½ tablespoon

  • Cheddar Cheese

    ½ cup

  • Fry Seasoning

    1 tablespoon

  • Potatoes

    12 ounce

  • Broccoli

    8 ounce

  • Chicken Cutlets

    12 ounce

  • Scallions

    2 units

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

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.

Ingredient Quantities

  • Potatoes

    12 ounce

  • Broccoli

    8 ounce

  • Scallions

    2 units

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.
Ingredient Quantities

  • Bacon Jam

    1 unit

  • Potatoes

    12 ounce

  • Salt

    1 teaspoon (tsp)

3
  • 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.
Ingredient Quantities

  • Bacon Jam

    1 unit

  • Fry Seasoning

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

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.

Ingredient Quantities

  • Broccoli

    8 ounce

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

5

  • 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.)

Ingredient Quantities

  • Broccoli

    8 ounce

6

  • 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.

Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Potatoes

    12 ounce

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

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

  • Potatoes

    12 ounce

  • Broccoli

    8 ounce