Jalapeño Popper-Stuffed Chicken
with BBQ-Spiced Potatoes and Green Beans
Tonight, enjoy a fun spin on a pub favourite in the comfort of home! A creamy, cheesy jalapeño mixture is stuffed into chicken breasts, which are then wrapped in bacon to create a total show-stopper. Crispy green beans and BBQ spice-dusted potatoes make for satisfying sides.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
280 g
Sous Vide Potatoes
1 tbsp
BBQ Seasoning
(Contains Sulphites)
½ unit
Jalapeño
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
340 g
Green Beans
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 unit
Lemon
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then finely chop half the jalapeño (whole jalapeño for 4 ppl), removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping jalapeños!)Zest half the lemon (same for 4 ppl), then cut lemon into wedges. Combine jalapeños, lemon zest, cream cheese and cheddar cheese in a small bowl.
Pat chicken dry with paper towels, then season with half the BBQ Seasoning, salt and pepper. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Dollop jalapeño mixture onto one side of each chicken breast. Close other side over filling.
Wrap two bacon strips around each stuffed chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep the bacon on the chicken!) Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 16-18 min.**
Meanwhile, pat potatoes dry with paper towels.Line another baking sheet with parchment paper.Add potatoes, remaining BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to the prepared baking sheet. Season with salt and pepper, then toss to coat.Roast in the top of the oven until tender and golden-brown, 14-16 min.
Meanwhile, trim green beans.Wipe the same pan (from step 3) clean, then heat over medium. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring constantly, until butter melts and coats green beans, 1-2 min. Season with salt and pepper, to taste. Remove from heat, then cover to keep warm.
Let chicken rest for 5 min before serving. Divide potatoes, green beans and chicken between plates. Squeeze a lemon wedge over green beans, if desired, then sprinkle crispy shallots over top.
