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
The Swiss are best known for chocolate and watches, but the cheese known in America as "Swiss" is actually known as Emmental in Switzerland. So confusing! Whatever the cheese is called, its funky taste melds perfectly with umami mushrooms, coating the succulent chicken with the best of flavors. With a fresh salad on the side, there's nothing so elemental as the cheese called Emmental.
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
Small Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and mince shallot.
Slice mushroom, then coarsely chop.
Core tomato and cut into a small dice.
Hold romaine heart at root end and chop coarsely.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook undisturbed until browned, 4-5 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Reserve pan; no need to wipe clean.
While chicken roasts, cook tomatoes.
Cook the Tomatoes
Place a small non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add tomatoes and a pinch of salt and pepper to hot pan and stir until tomatoes begin to break down, 30-60 seconds.
Remove from burner.
Make the Dressing
Combine 1 Tbsp. olive oil, sherry vinegar, 1 tsp. shallot (reserve remaining for sauce), and ¼ tsp. salt in a mixing bowl. Set aside.
Make Sauce and Finish Dish
When chicken has five minutes left to cook, return pan used to sear chicken to medium-high heat and add 1 tsp. olive oil. Add remaining shallot, mushrooms, and ¼ tsp. salt to hot pan and stir occasionally until softened, 3-4 minutes.
Stir in cream and cheese and bring to a boil. Once boiling, remove from burner.
Add cooked tomatoes and spinach to mixing bowl with dressing and toss to combine.
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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