Broccoli Cheddar Stuffed Chicken with Rice Pilaf and Asparagus

1. Place an oven rack on the bottom level of the oven. Preheat oven to 450 F. Lightly oil the sheet pan in preparation for roasting. Wash and dry the Asparagus. Trim the stem end off the asparagus as needed, divide the asparagus into 2 even bunches, then wrap each bunch with Proscuitto and set aside.
2. Add the Wild Rice Pilaf and 2 tablespoons of water to a medium pot. Cover and warm over medium-low heat for 5-7 minutes or until hot. Set aside until plating.
3. Remove the Stuffed Chicken Breasts from the package. Place the breasts on one side of the sheet pan, and then sprinkle with salt and pepper. Put the pan into the hot oven for 8 minutes. Remove from the oven and place the wrapped asparagus onto the other side of the sheet pan. Drizzle the asparagus bunches with 1 Tablespoon of oil, preferably olive oil, and season with salt and pepper. Divide the Buttered Breadcrumbs across the top of the chicken. Return to the oven for a final 6 minutes of cooking time. Remove from oven. It is recommended to cook poultry at an internal temperature of 165 F. Turn off all heating elements.
4. To serve, place a bunch of wrapped asparagus on each plate and drizzle with the Balsamic Drizzle. Divide the rice pilaf and stuffed chicken breasts between the plates. Enjoy!
5. Alternatively, the stuffed chicken breast is delicious when cooked in the air fryer at 400 F for approximately 12 minutes.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.