Meal Kit
Culinary Collection
Feta and Spinach Stuffed Chicken
with parsnip and potato gratin
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Sarah Thomsen
When you think about famous couples throughout history, it’s usually Romeo & Juliet or Bonnie & Clyde, but what about Feta & Spinach? This perfectly savory duo is the star here, nestled in the center of juicy chicken and complemented with a warm tomato sauce, so delicious it’s almost Shakespearean (ok, maybe not).
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 8 oz. Parsnips
- 4 oz. Fire Roasted Diced Tomatoes
- 2 oz. Baby Spinach
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1 oz. Shredded Asiago Cheese
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½ oz. Crumbled Feta Cheese
- 2 Garlic Cloves
- 1 tsp. Poultry Seasoning
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.
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Nutrition (per serving)
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Calories650
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Carbohydrates60g
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Net Carbs51g
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Fat25g
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Protein46g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Oven-Safe Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 Prepare the Ingredients
Peel, trim, and cut parsnip on an angle into 1/4" slices.
Thinly slice potatoes.Mince garlic.Pat chicken dry. -
2 Make Filling and Stuff Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until wilted, 2-3 minutes.
Stir in feta until combined. Remove from burner.Place chicken on a clean cutting board. Carefully, cut a 2" slit in each chicken breast and fill evenly with spinach-feta mixture.Transfer chicken to prepared baking sheet and top evenly with poultry seasoning. Wipe pan clean and reserve. -
3 Start the Gratin
Place a medium oven-safe non-stick pan over medium heat with 2 tsp. olive oil.
Add potatoes, parsnip, and 1/4 cup water to hot pan. Cover, and cook until tender, 5-6 minutes.Add cream base, half the Asiago (reserve remaining for garnish), and 1/4 tsp. salt. Bring to a boil.Once boiling, remove from burner. -
4 Finish Gratin and Bake Chicken
Transfer pan with gratin in hot oven and bake until vegetables are browned and sauce is bubbling at the edges, 18-20 minutes.
While vegetables bake, place baking sheet with chicken in hot oven and bake until browned and chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes.Carefully remove chicken and gratin from oven. Rest chicken, 5 minutes.While chicken rests, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook spinach to medium heat and add 1 tsp. olive oil.
Add garlic to hot pan. Cook until fragrant, 30-60 seconds.Stir in tomatoes. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and remaining Asiago. Bon appétit!
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