All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Prepare the Ingredients
Coarsely chop dill.
Cut sweet potatoes into ½" pieces.
Combine harissa (to taste), garlic, and 2 tsp. olive oil in a mixing bowl.
Pat chicken dry and season both sides with half the onion salt (reserve remaining for potatoes).
Roast the Potatoes
Place sweet potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, remaining onion salt and a pinch of pepper. Massage oil, onion salt, and pepper into potatoes.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.
Carefully remove baking sheet from oven. Add harissa mixture and gently combine. Baking sheet will be hot! Use a utensil.
Spread into a single layer again and roast until lightly browned, 5-8 minutes.
While potatoes roast, prepare chicken.
Fill the Chicken
Combine cream cheese, garlic and herb goat cheese, and dill in another mixing bowl.
Place chicken on a clean cutting board. Starting at thickest end, make a small slit and insert knife 2", then remove. For best results, use a chef's knife.
Press cream cheese-dill filling into slit, using the back of a spoon.
Repeat with second chicken breast.
Coat the Chicken
Combine cornstarch and 2 tsp. water in another mixing bowl. Place panko on a plate.
Spread cornstarch mixture on one side of chicken, coating completely.
Transfer chicken to plate with panko, cornstarch side down, and press down gently to adhere.
Cook Chicken and Finish Dish
Heat 1 tsp. olive oil in a medium oven-safe non-stick pan over medium heat. Add chicken to hot pan, panko side down. Cook undisturbed until browned, 2-3 minutes on one side.
Flip chicken. Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Carefully remove pan from oven. Pan handle will be hot! Use an oven mitt.
Plate dish as pictured on front of card. 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.