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
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 Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Bring a medium pot with wild rice and 1 cup water to a boil.
Once boiling, lower to a simmer. Cover, and cook until tender, 20-23 minutes.
Remove from burner. Fluff rice. Cover and set aside.
While rice cooks, roast butternut squash.
Roast Butternut Squash and Make Chive Crema
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash.
Spread into a single layer. Roast in hot oven until tender, 15-20 minutes.
Drizzle roasted butternut squash with garlic oil.
While squash roast, mince chives.
Combine *sour cream * and chive in a mixing bowl. Set aside.
Prepare the Chicken
Pat chicken dry.
Place chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so meat remains in one piece. Open chicken as you would a book.
Top opened chicken evenly with cheese and bacon. Fold chicken over, enclosing filling.
Bread the Chicken
In another mixing bowl, combine flour and ⅓ cup water until a batter the thickness of pancake batter forms.
Place panko on a plate.
Place a medium oven-safe non-stick pan over medium heat. Add 3 Tbsp. olive oil to hot pan. Let heat, 5 minutes.
While oil heats, gently dip stuffed chicken in flour batter until completely coated. Transfer battered chicken to plate with panko and flip until completely coated, pressing gently to adhere.
Cook Chicken and Finish Dish
Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Lay chicken breasts away from you in hot oil and cook undisturbed until golden brown, 5-6 minutes.
Flip chicken, and transfer pan to hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Carefully remove pan from oven. Transfer chicken to towel-lined plate. Rest, at least 5 minutes.
Plate dish as pictured on front of card, topping chicken with chive crema. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.