Cheese-Stuffed Chicken Milanese

with spinach and artichoke salad in creamy lemon dressing

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • Info
    1½ oz. Mozzarella Slices
  • 1 Roma Tomato
  • 1 Lemon
  • Info
    1 oz. Sour Cream
  • 1 Yellow Onion
  • 3 oz. Artichoke Hearts
  • 5 oz. Baby Spinach
  • Info
    ¼ cup Panko Breadcrumbs
  • 13 oz. 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.

  • Nutrition (per serving)

  • Calories
    577
  • Carbohydrates
    30g
  • Fat
    28g
  • Protein
    49g
  • Sodium
    1447mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    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.

  • 2

    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

  • 3

    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.

  • 4

    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.

  • 5

    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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