Meal Kit
Culinary Collection
Mozzarella-Stuffed Chicken
with butternut squash & kale salad
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Avocado
- 8 oz. Cubed Butternut Squash
- 4 oz. Kale
- 2 oz. Creme Fraiche
- 2 oz. Shredded Mozzarella
- 1 oz. Basil Pesto
- 1 oz. Pepitas
- ½ oz. Crumbled Feta Cheese
- 0.44 oz. Mayonnaise
- ¼ oz. Dijon Mustard
- 2 tsp. Savory Seasoning
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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Calories870
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Carbohydrates34g
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Net Carbs24g
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Fat59g
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Protein54g
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Sodium1720mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 2 Mixing Bowls
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
Customize It Instructions
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If using antibiotic free chicken breasts, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Filling
Halve any large butternut squash pieces to roughly match smaller pieces.
Stem kale and finely chop.Coarsely chop pepitas.Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.In a mixing bowl, combine creme fraiche, half the shredded cheese (reserve remaining for chicken), and a pinch of salt and pepper. Set aside. -
2 Start the Butternut Squash
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, half the savory seasoning (reserve remaining for chicken), and a pinch of salt and pepper. Spread into a single layer.
Roast in hot oven, 10 minutes.While butternut squash roasts, continue recipe. -
3 Prepare the Chicken
Pat chicken dry.
Lay chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so breast remains in one piece. Open meat as you would a book.Season both sides with remaining savory seasoning.Evenly divide filling between chicken, placing in center. Fold chicken in half over filling. -
4 Finish the Butternut Squash and Chicken
After 10 minutes, carefully remove sheet from oven and push butternut squash to one side of sheet. Sheet will be hot! Use a utensil.
Place chicken on empty side of sheet and evenly top with remaining shredded cheese.Roast in hot oven until butternut squash is tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven.While butternut squash and chicken roast, continue recipe. -
5 Assemble Salad and Finish Dish
In another mixing bowl, combine pesto, mayonnaise, mustard (to taste), 1 tsp. olive oil, kale, avocado, pepitas, 1 tsp. water, feta, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping salad with butternut squash. Bon appétit!
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