with spinach and artichoke salad in creamy lemon dressing
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Dinner can be about stuffing one's face, but it can also be about stuffing one's protein. In this meal, scrumptious chicken breasts are stuffed with gooey mozzarella and coated with crispy panko, then baked. On the side, a salad made out of delicious stuff (see what we did there): roasted artichokes and onion tossed in a lemony salad dressing, tart and supremely satisfying. As a famous commercial once proclaims, this dinner is made from the best stuff on earth.
Antibiotic-Free Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Pan
Before You Cook
Prepare the Ingredients
Core tomato and cut into ½" dice.
Halve lemon. Cut one half into wedges and juice the other half.
Quarter and peel onion. Cut quarters into ½" slices.
Drain artichokes and halve.
Pat chicken breasts dry.
Roast the Vegetables
Place onion and artichokes on prepared baking sheet and toss with 2 tsp. olive oil. Massage oil into vegetables.
Spread into a single layer and roast in hot oven until vegetables are tender, 16-19 minutes.
Cool roasted vegetables at least 5 minutes.
While vegetables roast, prepare chicken
Prepare the Chicken
Cover chicken with plastic wrap and pound with a heavy object into an even ¼" thickness. If available, use a disposable gallon-size bag for pounding. Halve chicken lengthwise and season with a pinch of salt and pepper.
Fold mozzarella slices. Place folded mozzarella slice on one chicken half. Top with remaining half and gently press together. Repeat with remaining mozzarella and chicken.
Coat chicken entirely with panko, gently pressing to adhere.
Cook the Chicken
Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to pan and sear undisturbed until browned, 2-4 minutes.
Flip, and place pan in hot oven. Cook until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.
While chicken roasts, make dressing.
Make Salad and Finish Dish
Combine sour cream, 2 tsp. lemon juice, 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper in a mixing bowl.
Once chicken has roasted, add spinach, tomatoes, and roasted vegetables to bowl and toss to combine.
Plate dish as pictured on front of card, squeezing lemon wedge over to taste. Bon appétit!
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