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
“Parmesan and breadcrumbs to go, let me see that braciola roll!” Look, we aren't responsible for the lyrics to 90s dance songs, only for the ingredients and recipes that make your culinary dreams come true. Start with this, where you'll pound, then roll a succulent chicken stuffed with cheese. You'll seal it with heat, then cook it with sauce. A bit more complex than you're average workaday chicken, but worth it in flavor. And for dessert may we suggest… Tootsie rolls? Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
Before You Cook
Roast the Green Beans
Trim ends off green beans.
Place green beans on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and red pepper flakes (to taste).
Spread into a single layer and roast in hot oven until tender, 11-15 minutes.
While beans roast, prepare chicken.
Prepare the Chicken
In a mixing bowl, combine Parmesan, breadcrumbs, and 1 Tbsp. water until texture resembles wet sand.
Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even ¼" thickness. Remove plastic wrap and season chicken on both sides with a pinch of salt and pepper. Don't worry if the chicken tears; just try and roll as best as possible.
Top pounded chicken evenly with breadcrumb-Parmesan mixture, leaving ½" border. Press mixture gently into chicken.
Starting at the narrow end, gently roll chicken up. Set aside rolled chicken, seam-side down.
Start the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Place chicken in hot pan, seam-side down. Sear undisturbed until sealed and beginning to brown, 2-3 minutes.
Heat Sauce and Finish Chicken
Add marinara sauce and ½ cup water to pan. Bring to a boil. Once boiling, reduce heat to medium.
Cover and cook, spooning sauce over chicken occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8-11 minutes.
Remove from burner.
Finish the Dish
Slice chicken into ½" pieces, if desired.
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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