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
Mmmmmm…. That's both the letter and the sound of the yumminess of this meal. Cheesy mozzarella and umami mushrooms are rolled into a succulent chicken, served on a bed of pesto sauce for a lovely, salty, earthy, tangy combo the takes the tongue to new dimensions. Mmmmmmm… so good.
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
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 mushrooms.
Cut broccoli into bite-sized pieces.
Stem, seed, remove ribs, and cut red bell pepper into ½" slices.
Prepare the Chicken
In a mixing bowl, combine mushrooms, mozzarella, Parmesan, and a pinch of salt and pepper.
Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even ¼" thickness.
Remove plastic wrap. Season chicken on both sides with a pinch of salt and pepper.
Top chicken evenly with ⅓ cup mushroom-cheese mixture. There may be filling left over. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears. Set aside, seam-side down.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Place rolled chicken in hot pan, seam-side down. Sear undisturbed until sealed and beginning to brown, 2-3 minutes per side.
Remove from burner.
Finish the Chicken and Vegetables
Place broccoli and red bell pepper, on prepared baking sheet and toss with 1 tsp. olive oil and ¼ tsp. salt. Spread into a single layer on one side.
Transfer seared chicken to empty half. Reserve pan; no need to wipe clean.
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 16-18 minutes.
Rest roasted chicken, 3 minutes. If desired, cut chicken into ½" slices
While chicken rests, make sauce.
Make Sauce and Finish Dish
Return pan used to sear chicken to medium-high heat.
Add cream sauce base, sun-dried tomato pesto, and a pinch of pepper to hot pan. Bring to a simmer.
Once simmering, stir often until combined and thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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