2-Serving
Pesto Chicken and Stuffed Caprese Tomatoes
with breadcrumb topping
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Hannah Fenton
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In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 2 Roma Tomato
- 2 oz. Shredded Mozzarella
- 1 oz. Cream Cheese
- 1 oz. Basil Pesto Butter
- ½ oz. Grated Parmesan Cheese
- ⅓ oz. Panko Breadcrumbs
- ¼ oz. Fresh Basil
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Garlic Salt
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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Calories650
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Carbohydrates42g
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Net Carbs38g
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Fat32g
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Protein50g
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Sodium1870mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
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, follow same instructions.
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1 Start the Potatoes
Cut potatoes into 1/2" pieces.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper. Spread into an even layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Core tomatoes, halve lengthwise, and use a spoon to scoop out insides. Season cut-sides with half the garlic salt (reserve remaining for chicken). Tomato insides are yours to use as you please!
Stem and coarsely chop basil.Pat chicken dry and season both sides with remaining garlic salt and a pinch of pepper. -
3 Stuff the Tomatoes
In a mixing bowl, combine shredded cheese, softened cream cheese, and half the basil (reserve remaining for garnish). Set aside.
In another mixing bowl, combine panko and 1/2 tsp. olive oil. Set aside.Evenly fill tomatoes with cheese mixture, then evenly top with panko. -
4 Finish the Potatoes and Tomatoes
After 15 minutes, carefully remove sheet from oven. Stir grated cheese into potatoes until combined. Push to one side of sheet. Sheet will be hot! Use a utensil.
Place tomatoes on empty side of sheet.Roast in hot oven until potatoes and tomatoes are tender, 10-12 minutes.Carefully remove from oven.While potatoes and tomatoes roast, continue recipe. -
5 Cook Chicken and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping chicken with softened butter. Garnish tomatoes with remaining basil. Slice chicken, if desired. Bon appétit!
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