French Herb Chicken with Bleu Cheese, Pepper, Spinach-Stuffed Artichokes

and herbed marinara sauce

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

One taste of this dish will have you exclaiming "sacre bleu!" at how easy it can be to bring the flavors of the French countryside to your table. Herbes de Provence is a mixture of thyme, oregano, rosemary, and other dried herbs that adds tremendous aroma and seasoning to this chicken breast. Speaking of "bleu," you'll love how savory and satisfying these artichoke bottoms become when roasted with a filling of shallot, spinach, roasted red pepper, and bleu cheese. Bon appétit!

In Your Box (serves 2)

  • 2 oz. Roasted Red Peppers
  • 1 Shallot
  • 2 Garlic Cloves
  • 3½ oz. Spinach
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1½ oz. Blue Cheese
  • ½ tsp. Herbes de Provence
  • 6 Artichoke Bottoms
  • 8 fl. oz. Marinara Sauce
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Drain, rinse, and cut roasted red pepper into ¼" dice. Peel and mince shallot. Mince garlic. Coarsely chop spinach. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Cook the Stuffing

    Cook the Stuffing

    Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, half the shallot, half the garlic, and spinach to hot pan. Cook 1 minute, or until spinach is just wilted. Transfer to a plate and add roasted red peppers and half the bleu cheese to spinach. Season to taste with salt and pepper and allow to cool 5 minutes. Placing ingredients on a flat plate helps dissipate heat quickly so you can use your hands to stuff artichokes.

  • Step 3 - Sear the Chicken

    Sear the Chicken

    Return pan used to make stuffing to medium-high heat (no need to wipe clean). Add 2 tsp. olive oil and chicken to hot pan and cook 3-4 minutes on one side, or until seared and brown. Transfer, seared side up, to one side of baking sheet and top with herbes de Provence.

  • Step 4 - Roast Chicken and Artichoke Bottoms

    Roast Chicken and Artichoke Bottoms

    Spray artichoke bottoms with cooking spray, season with a pinch of salt, and place, cupped side up, on other side of baking sheet. Evenly fill artichokes with stuffing and top with remaining bleu cheese. Roast chicken and stuffed artichokes 12-16 minutes, or until chicken reaches a minimum internal temperature of 165 degrees and cheese is slightly browned. Let chicken rest for 5 minutes.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to sear chicken to medium heat (no need to wipe clean). Add 1 tsp. olive oil, remaining shallot, and remaining garlic to hot pan and cook for 45 seconds, or until aromatic. Add remaining herbes de Provence, marinara sauce, and ¼ cup water to pan. Bring to a gentle and cook until slightly thickened, 4-6 minutes.

  • Step 6 - Plate the Dish

    Plate the Dish

    Pour sauce on plate and arrange 3 stuffed artichokes on plate. Serve chicken over sauce.