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
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.
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
Large 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
Cut potatoes into 1" dice.
Finely chop artichokes.
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on the front of card, topping potatoes with tomatoes. Bon appétit!
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