Roasted Chicken with Creamed Spinach-Stuffed Tomatoes and Wild Rice

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Shredded Mozzarella
  • 2 oz. Baby Spinach
  • Info
    ¼ cup Panko Breadcrumbs
  • 2 Roma Tomato
  • Info
    2 oz. Light Cream Cheese
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 2 Garlic Clove
  • Info
    4 tsp. Chicken Demi-Glace
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    639
  • Carbohydrates
    58g
  • Fat
    20g
  • Protein
    54g
  • Sodium
    1612mg

Recipe Steps

Before You Cook

  • 1

    Cook The Rice and Prepare The Ingredients

    "Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. Remove from burner, fluff, and set aside covered." Quarter mushrooms Mince garlic Coarsely chop spinach Halve tomatoes. Hollow out halves. Reserve the insides and coarsely chop. Combine panko and 1tsp olive oil in a bowl.

  • 2

    Cook The Mushrooms

    Place a medium nonstick pan over medium heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes. Transfer to a plate and reserve pan. No need to wipe clean.

  • 3

    Cook The Chicken and Make Cream Cheese Sauce

    " Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """ In a separate nonstick pan over medium heat, add cream cheese and ½ cup of water. Stir to combine. Add spinach and half the mozzarella and cook until cheese is melted. Divide filling between tomato halves. Top with mozzarella and panko. Place on baking sheet with chicken Roast in oven 4-5 minutes until cheese is melted.

  • 4

    Make The Tomato Sauce

    In the same pan used for the chicken, add 1 tsp olive oil over medium heat. Add garlic and cook 1 minute. Add chopped tomato filling and bring to a simmer. Add demi and bring to a simmer. Cook until sauce is slightly thickened, 2-3 minutes.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, topping chicken with tomato sauce. Bon appétit!

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