Meal Kit
Culinary Collection
Mozzarella and Mushroom-Stuffed Chicken with Sun-Dried Tomato Cream
with roasted broccoli and red peppers
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
- 4 oz. Cremini Mushrooms
- 4 oz. Broccoli Florets
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1 oz. Shredded Mozzarella
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1 oz. Grated Parmesan
- 2 Green Onions
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2 tsp. Sun-Dried Tomato Pesto
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.
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Nutrition (per serving)
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Calories560
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Carbohydrates18g
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Net Carbs14g
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Fat31g
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Protein52g
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Sodium1700mg
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
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1 Prepare the Ingredients
Coarsely chop mushrooms.
Trim and slice white portions of green onions into 1/2" 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 1/2" slices. -
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 1/4" 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 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 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 1/4 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 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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