Mac & Cheese Stuffed Chicken


  • 24 - 8 oz. breasts GFS® Boneless, Skinless Chicken Breast
  • To taste Kosher Salt
  • To taste Black Pepper
  • 24 Tbsp. GFS Artisan Macaroni & Cheese, prepared per package instructions
  • 24 oz. Asparagus, shaved thinly on a Mandoline
  • 36 fl. oz. Primo Gusto® Alfredo Sauce
  • 12 oz. Panko Bread Crumbs
  • 24 oz. Primo Gusto Shredded Parmesan Cheese


Preparation Instructions

Wash hands. Wash all fresh produce under cool, running water. Drain well. Completely cover chicken breasts with a piece of clear film wrap, then pound until thin. Place the pounded chicken breast on top of a foil sheet and season to taste with salt and pepper. Place shaved asparagus on top of the chicken, then add pasta filling. Fold half of the chicken breast over, then roll the chicken up in foil. Place the foil-wrapped chicken on a metal baking pan, and bake at 400°F for 12–14 minutes. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Ladle Alfredo sauce over chicken, sprinkle with breadcrumbs and Parmesan cheese, and broil until breadcrumbs are browned, and cheese is melted. Remove chicken from sheet, allow for cooling, then serve. CCP: Product must be cooled to a maximum internal temperature of 41ºF or less, within 4 hours.