Roasted Chicken with Creamed Spinach-Stuffed Tomatoes and Wild Rice
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
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
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."
Coarsely chop spinach
Halve tomatoes. Hollow out halves. Reserve the insides and coarsely chop.
Combine panko and 1tsp olive oil in a bowl.
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.
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.
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.
Finish The Dish
Plate dish as pictured on front of card, topping chicken with tomato sauce. Bon appétit!
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