Culinary Collection

Mozzarella and Mushroom-Stuffed Chicken with Sun-Dried Tomato Cream

with roasted broccoli and red peppers

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 4 oz. Broccoli Florets
  • 2 Green Onions
  • Info
    1 oz. Grated Parmesan
  • Info
    2 tsp. Sun-Dried Tomato Pesto
  • Info
    1 oz. Shredded Mozzarella
  • 1 Red Bell Pepper
  • 4 oz. Cremini Mushrooms
  • Info
    4 fl. oz. Cream Sauce Base
  • 13 oz. Boneless Skinless Chicken Breasts

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)

  • Calories
    543
  • Carbohydrates
    17g
  • Fat
    29g
  • Protein
    52g
  • Sodium
    1659mg

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. 1

    Prepare the Ingredients

    Coarsely chop mushrooms. Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green portions of green onions. Keep white and green portions separate. Cut broccoli into bite-sized pieces. Stem, seed, remove ribs, and cut red bell pepper into ½" slices.

  2. 2

    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 breasts evenly with mushroom-cheese mixture. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears. Set aside, seam-side down.

  3. 3

    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. Remove from burner.

  4. 4

    Finish the Chicken and Vegetables

    Place broccoli, red bell pepper, and white portions of green onions on prepared baking sheet and toss with 1 tsp. olive oil and ¼ tsp. salt. Spread into a single layer on one side. Transfer rolled chicken to empty half. Reserve pan; no need to wipe clean. Roast in hot oven until vegetables are tender, chicken is browned, and chicken reaches a minimum internal temperature of 165 degrees, 16-18 minutes. Rest roasted chicken, 3 minutes. While chicken rests, make sauce.

  5. 5

    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 and garnishing with green portions of green onions. Bon appétit!

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