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
Flaky puff pastry dusted with Parmesan wraps itself around a succulent chicken breast, much like an exquisite belt holding up your best pair of pants. It's served with a tomato and garlic mix that can't be beat; the perfect shoes for this outfit. A top of mashed potatoes, and earrings of squash… ok, we may have taken the metaphor too far. But our raving about these flavors? Hasn't gone far enough.
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
Small Non-Stick Pan
Large 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
Customize It Instructions
If using sirloin steaks, follow same instructions as chicken in Step 2, roasting until steaks reach minimum internal temperature, 12-16 minutes.
If using filets mignon, follow same instructions as chicken in Step 2, roasting until filets reach minimum internal temperature, 14-18 minutes.
Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream, truffle butter ¼ tsp. salt, and a pinch of pepper. Mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes cook, roast chicken.
Roast the Chicken
Pat chicken dry, and season both sides with a pinch of pepper.
Remove puff pastry from refrigerator and halve.
Place chicken breasts on prepared baking sheet and wrap each with a puff pastry half, tucking ends under chicken. Top puff pastry with half the Parmesan (reserve remaining for garnish).
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
While chicken roasts, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Mince parsley, leaves and stems.
Coarsely chop tomatoes.
Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini, ¼ tsp. salt, and a pinch of pepper to hot pan.
Stir occasionally until lightly browned and tender, 4-5 minutes.
Remove from burner.
Prepare Tomatoes and Finish Dish
Place a small non-stick pan over medium heat and add 1 tsp. olive oil.
Add tomatoes and garlic to hot pan. Stir often until garlic is fragrant, 1-2 minutes.
Remove from burner and stir in parsley and a pinch of salt and pepper until combined.
Plate as pictured on front of card, topping chicken with tomatoes and remaining Parmesan. Bon appétit!
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