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
Before You Cook
Prepare the Ingredients
Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Mince garlic. In a small mixing bowl, mix garlic, panko, and softened butter until fully combined. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Bake the Mushrooms
Place mushrooms on prepared baking sheet, gill side up. Spread half the panko-garlic mixture (reserve remaining for after mushrooms cook) on mushroom caps. Bake until breading is browned, 10 minutes. Remove from oven. Mushrooms will finish cooking a later step. While mushrooms bake, sear chicken.
Sear the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 3-4 minutes. Flip, cook 1-2 minutes, and remove from pan.
Assemble the Mushrooms
Place chicken on baking sheet with mushrooms. Spoon marinara over partially cooked mushrooms, add mozzarella, and top with remaining panko-garlic mixture.
Bake the Mushrooms
Place in oven and bake until panko is browned, cheese is melted, and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Remove from oven.
Plate the Dish
Place mushrooms on a plate. Place chicken on a plate, slice into ½" slices, and drizzle with balsamic glaze.
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