Meal Kit
Culinary Collection
Fontina-Stuffed Chicken and Fig Sauce
with rosemary potatoes and zucchini
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Sarah Thomsen
Dinner with a surprise in the main course. The more you dig in, the more you discover. The meal that keeps on giving.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Fingerling Potatoes
- 2 Zucchini
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1½ oz. Fontina Cheese Slices
- 2 Tbsp. Fig Spread
- 1 fl. oz. White Cooking Wine
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2 tsp. Chicken Demi-Glace Concentrate
- 2½ tsp. Grained Dijon Mustard
- 1 Rosemary Sprig
- ½ tsp. Pink Seasoned Salt
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) Wq4gZnP4
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Calories630
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Carbohydrates53g
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Net Carbs46g
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Fat25g
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Protein47g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 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
Quarter cheese slices.
Stem and mince rosemary.Trim zucchini ends and cut into 1/4" slices on an angle.In a mixing bowl, combine zucchini, 2 tsp. olive oil, and a pinch of pink seasoned salt (reserve remaining for chicken).Halve potatoes lengthwise. -
2 Roast the Vegetables
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on one half of baking sheet.
Roast in hot oven, 10 minutes.Carefully remove from oven. Top potatoes with 1/2 tsp. rosemary and carefully toss to combine. Add zucchini to empty half of baking sheet and spread into a single layer. Baking sheet will be hot! Use a utensil.Roast in hot oven until vegetables are golden-brown and fork-tender, 8-10 minutes. While vegetables roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry and place on a clean work surface. Season both sides with a pinch of pepper and remaining pink seasoned salt.
Using a sharp knife, make a lengthwise cut in the thickest end of chicken. Cut should be deep enough to stuff with cheese. Repeat with second chicken breast. Fill each chicken breast with cheese. If chicken is misshapen, gently press to flatten. -
4 Roast the Chicken
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned on one side, 2-3 minutes.
Flip chicken and transfer pan to oven. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While chicken roasts, continue recipe. -
5 Make Sauce and Finish Dish
Place a small pot over medium heat. Add wine and bring to a boil.
Once boiling, stir occasionally until reduced by half, 2-3 minutes.Add demi-glace, mustard, fig spread, and 2 tsp. water. Bring to a simmer.Once simmering, stir constantly until fig spread melts and sauce thickens, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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