Culinary Collection

Herbed Cheese and Artichoke Chicken Milanese

with roasted potatoes and rosemary tomatoes

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

Today we have such culinary debates as whether hot dog is a sandwich, or whether mac and cheese belong as ice cream, but the ancient Romans and Greeks had a much more basic one: is the artichoke food? They thought of it mostly as a flower! (And they ate it as a flower!) We know better than the ancients… the briny delight of artichokes stuffs this chicken with great flavor, along with herbaceous cheese. Artichokes are food, and the hot dog is a sandwich… whoops, we said too much.

In Your Box (serves 2)

  • 1 oz. Artichoke Hearts
  • Info
    2 oz. Basil & Chive Cheese Spread
  • 1 Rosemary Sprig
  • 4 oz. Grape Tomatoes
  • 12 oz. Yukon Potatoes
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    ¼ cup Tempura Mix
  • ½ tsp. Seasoned Salt Blend
  • 2 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    813
  • Carbohydrates
    67g
  • Fat
    40g
  • Protein
    46g
  • Sodium
    1589mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large 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
  1. 1

    Prepare the Ingredients

    Cut potatoes into 1" dice. Finely chop artichokes. Halve tomatoes. Stem and mince rosemary. Thinly slice garlic.
    In a mixing bowl, combine artichokes and cheese. Set aside. In another mixing bowl, combine tempura and 4 Tbsp. water until a thin batter forms. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Set aside.

  2. 2

    Roast the Potatoes

    Place potatoes on prepared sheet and toss with 2 tsp. olive oil and half the seasoning blend (reserve remaining for chicken). Spread into a single layer. Roast in hot oven until golden-brown, 18-20 minutes. While potatoes roast, prepare chicken.

  3. 3

    Prepare the Chicken

    Pat chicken dry. Cover chicken with plastic wrap and pound with a heavy object to an even ¼" thickness. Remove plastic wrap and season chicken on both sides with remaining seasoning blend. Place panko on a plate. Dip chicken in bowl with tempura batter and coat evenly. Transfer to plate with panko and flip until coated, pressing gently to adhere.

  4. 4

    Cook the Chicken

    Place a large oven-safe non-stick pan over medium-high heat with 2 Tbsp. olive oil. Place chicken in hot oil and cook until golden brown, 4-6 minutes per side. Push chicken to one side and top each with a dollop of artichoke-cheese mixture. In empty side, combine tomatoes, 2 tsp. olive oil, garlic, and 1 tsp. rosemary. Pan will be hot! Use a utensil. Place pan in hot oven and roast until tomatoes blister and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on the front of card, topping potatoes with tomatoes. Bon appétit!

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