Meal Kit
Culinary Collection
Mozzarella and Mushroom-Stuffed Chicken
with roasted broccoli and red peppers
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
Chef
David Padilla
Mmmmmm…. That's both the letter and the sound of the yumminess of this meal. Cheesy mozzarella and umami mushrooms are stuffed into a succulent chicken, served on a bed of pesto sauce for a lovely, salty, earthy, tangy combo that takes the tongue to new dimensions. Mmmmmmm… so good.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 4 oz. Sliced Red Bell Peppers
- 4 oz. Button Mushrooms
-
1 oz. Cream Cheese
-
1 oz. Sun Dried Tomato Pesto
-
1 oz. Shredded Mozzarella
-
½ oz. Shredded Parmesan Cheese
- ½ tsp. Garlic Salt
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)
-
Calories450
-
Carbohydrates18g
-
Net Carbs13g
-
Fat21g
-
Protein48g
-
Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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 Prepare the Ingredients
Coarsely chop mushrooms.
Cut broccoli into bite-sized pieces. -
2 Prepare the Chicken
In a mixing bowl, combine mushrooms, mozzarella, Parmesan, and a pinch of salt and pepper.
Pat chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of meat, using your free hand to steady. Stop short of opposite edge so breast remains in one piece. Open as you would a book.Evenly divide mushroom mixture between chicken breasts, placing in center. Fold chicken over mushroom mixture.Season chicken on both sides with a pinch of salt and pepper. -
3 Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan. Sear undisturbed until beginning to brown, 2-3 minutes per side.Remove from burner. -
4 Finish the Chicken and Vegetables
Place broccoli and bell peppers on prepared baking sheet and toss with 1 tsp. olive oil and garlic salt. Spread into a single layer on one side.
Transfer seared chicken to empty side. 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.Carefully remove from oven. Rest, 3 minutes.While chicken rests, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to sear chicken to medium-high heat. Add 1/4 cup water, cream cheese, pesto, and a pinch of salt and pepper to hot pan. Bring to a simmer.
Once simmering, stir often until smooth and thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
