Bacon Cheddar Stuffed Chicken with Creamy Mashed Potatoes and Roasted Broccoli

This stuffed chicken recipe takes weeknight dinner to the next level. Tender chicken cutlets are filled with a savory bacon jam and cheddar mixture, then pan-seared until golden and finished in the oven for perfectly juicy results.

Alongside, you’ll find creamy cheddar mashed potatoes and roasted broccoli seasoned with garlic. It’s a complete, comforting meal that’s sure to become a family favorite.

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Ingredients

1 unit Bacon JamView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. 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.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ¼ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat until Step 6.
3. While potatoes cook, in a small bowl, combine scallion whites, bacon jam and half the cheddar cheese.
4. Pat chicken dry with paper towels. Holding a 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. Open each cutlet like a book. Season all over with Fry Seasoning, salt and pepper. Divide the bacon jam filling among the cutlets, placing it on one half. Fold the other half over the filling and press firmly to seal.
5. Toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on the top rack until tender and browned, 15-20 minutes.
6. While broccoli roasts, heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add stuffed chicken and cook until golden brown, 2-3 minutes per side. Turn off heat and transfer pan to the middle rack. Bake until chicken is cooked through, 6-10 minutes. (If your pan isn’t ovenproof, transfer chicken to a second baking sheet.)
7. To the pot with potatoes, add sour cream and 1 tablespoon butter. Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until serving.
8. Divide mashed potatoes, roasted broccoli and stuffed chicken between plates. Top potatoes with remaining cheddar and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different cheese instead of cheddar?

Yes, you can substitute with Gruyère, Monterey Jack or any good melting cheese.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Can I prepare this dish ahead of time?

You can stuff the chicken and refrigerate it up to a day ahead. Cook just before serving for best results.