Review of Plated Fontina Stuffed Chicken with Roasted Potatoes & Brussels Sprouts
Review Summary
I’ll start off by saying I really like the concept of this dish. I love stuffed chicken breasts, as it’s a great way to pack a lot of flavor into what’s normally a pretty dull piece of meat. It’s a technique I use fairly often.
However, many cooking novices are likely to have a tough time (the first time they try) butterflying a chicken breast. No a big deal, but know going into this one, that there’s a good chance the chicken breast gets butchered!
More importantly, I think the cooking times the recipe are way to short; I added time and my chicken was still no cooked through. And I question the value of the 20 minute marinade. Not a lot of time to get flavor into the dish. With better directions, all of that could easily be remedied.
What I did like quite a bit was a vegetables. This is my second plated box, where small potatoes were mixed with green vegetables. I really like combining the starch with the vegetables. And the directions I followed got all of them cooked just right.
This is a solid dish, but I’d suggest some heavy edits to the recipe card, and if you order it, follow the tips I’ve laid out below.
Ingredients
This recipe came with a bunch of ingredients:
- Lemon
- Herb mix
- Shredded Gruyere cheese
- Garlic
- White wine vinegar
- Fontina cheese
- Honey
- Crushed red pepper
- Boneless skinless chicken breasts
- Leek
- Brussels sprouts
- Red-skinned potatoes
- Peas
All the ingredients that came with the dish looks good and fresh. The vegetables were all the same, or better quality, I’d expect in a typical grocery store. The herbs (often a good indication of freshness) were clean and crisp.
The cheese was good. Clearly not gourmet, but perfectly fine for chicken stuffing.
I thought the chicken breast where very good. They were portioned very well; probably 6 - 7 ounces each. And they were thick enough to butterfly them.
All the ingredients for this dish where packaged together (there was one other recipe in my box), and each ingredient packaged separate from each other.
Making the dish
The recipes first calls for making a marinade for the chicken. While I get the idea, the recipe also calls for the chicken to actually be in the marinade for about 15 minutes. Which isn’t really enough time for the marinade to do anything, except get a thin coating on the outside of the chicken.
And sense that thin coating has honey in it, when you got to cook the chicken, the outside will get very dark, very quickly (sugars tend to burn quickly). So, my first adjustment would be to make the marinade...but then hold it aside, to use as a sauce at the every end of cooking the chicken.
The next step is to butterfly the chicken. This is a great technique, and one I’d suggest everyone learn. But it can be a bit tricky unless you’ve practiced.
The prepping of all the vegetables as described makes a lot of sense, with my on addition of taking the root tip off the brussel sprouts. They can be very woody and tough. And while it says to roast the vegetables, it does not say what temp to use. Go anywhere between 400 - 450 degrees.
Assuming you’ve got your chicken butterflied, it’s time to stuff the chicken with the cheese. Plated got the stuffing right; but didn’t suggest any way to seal the chicken up, other than folding the chicken back over. My concern (which was realized), is that as the cheese melts is just oozes out of the chicken cavity.
As a test (you can see in the video), I used a couple toothpicks to hold together the cut chicken breasts. The cheese in that breast did a much better job staying in the chicken; and putting in the toothpicks takes about 2 extra minutes.
My biggest issue with this recipe is the directions and timing for cooking the chicken. It suggest cooking in pan on the stove top, on medium heat, for 6 minutes per side. And here starts the problems.
For my chicken, the honey in the marinade quickly started to brown and at about the 3 minute mark I had to turn the heat down to keep it from burning. Once I flipped the chicken over, I had the same problem on the other side. Adding the marinade once I flipped the chicken was too soon, and as it continued to cook, again the honey was browning and I need to constantly manage the temp to keep things from burning.
At around the 12 minute mark, the chicken’s internal temp was ~130 degrees and it needs to be at 160. So...what’s a cook to do?????
I added a cover to the pan, which creates an “oven” like environment, cooking the chicken from all sides. If needed you can add a bit of water to the pan to keep the bottom from burning. Sadly, with all this extra time, the chicken breast without the toothpicks started to leak cheese everywhere.
If I had it do it over again, I would put toothpicks in both chicken breasts; and I did not put in the marinade. I’d still start the chicken on the stove top, in an ovenproof frying pan, and sear both side for about 5 minutes. Add the marinade, and then I’d move the entire pan into the oven with the roasting vegetables; and the chicken should be cooked through in about 5 - 6 more minutes.
Total cooking time is only 3 - 4 longer, but that last 5-6 is in a 400 degree oven, getting cooked from all sides. The marinade becomes your sauce.
Once the chicken rests outside the oven for a few minutes, plate it up as directed.
Taste
This dish has all the components to for a great tasting meal. And the vegetables I made where quite tasty.
Unfortunately, the cooking issues I had, didn’t get the most out of the chicken, cheese or the sauce/marinade. If it has come together better, I’d give it a better score
Plated Fontina Stuffed Chicken with Roasted Potatoes & Brussels Sprouts
Overall
I like to cook stuffed chicken breasts. It's an interesting way to add flavor, and the presentation is really, really cool. It's also a bit of an "advanced" technique, and I think the relatively poor directions on this one, makes this a hard dish for most people to pull off.
As you'll see in the video, several of the steps I would have changed, skipped, or moved around...and I would have cooked the chicken very differently. I ended up cooking it for longer than suggested, and still ended up with some of it undercooked.
That said, cooked through, it's a very tasty piece of chicken.
I very much enjoyed the vegetables, and both the quality of the ingredients and the directions, allowed me to get a nice end result.
If you give this one a try, I'd suggest you check out a few other videos on how to cook stuffed chicken breasts.
Comments (1425 )
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