All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
Kids, gather round: Rockefeller used to be shorthand for a rich person, back in the days before the Internet. (There were those days, trust us, your humble recipe description writer remembers!) And rich is the name of the game here: the famous oyster preparation of lemon, garlic, cheese, and spinach tops the pork chop with creamy goodness. Every bite will make you feel like a million bucks. Oh wait, inflation… a billion bucks.
Antibiotic-Free Boneless Skinless Chicken Breasts
Light Cream Cheese
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 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
Prepare Ingredients and Make Topping
Coarsely chop spinach.
Trim woody ends off asparagus.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Halve pear lengthwise, core, and cut into 1/8" slices.
In a mixing bowl, add spinach, cream cheese, 1 Tbsp. lemon juice, 1 tsp. olive oil, and Parmesan. Mash until combined. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Steam the Asparagus
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and pinch of salt and pepper to hot pan. Stir until coated with seasoning and oil.
Add 2 Tbsp. water. Cover, and stir occasionally until tender, 7-8 minutes.
While asparagus cooks, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and 2 tsp. olive oil.
Add chicken to hot pan and cook until browned, 2-3 minutes on one side.
Flip chicken, and carefully top seared side with topping
Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Serve pear slices on side. Bon appétit!
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