“Sheerrry…. Sherry baby….. Sheerry.” So goes the intellectually-strenuous lyrics to an old pop song that your parents… erm grandparents… oh dear, great-grandparents?.... may remember. We're not going to ask you to sweat to the oldies, and you won't be sweating dinner, with this divine sherry and thyme sauce that brings a rich melody to the succulent chicken breasts. But we're also humming a happy tune for these stuffed tomatoes, every bright bite with cheese and breadcrumbs sounds to us like music.
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
Prepare the Ingredients
Stem and coarsely chop thyme.
Halve tomatoes lengthwise and use a spoon to scoop out seeds. Season insides with a pinch of salt.
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Combine cheese and breadcrumbs in a mixing bowl. Set aside.
Pat chicken dry, and season both sides with ¼ tsp salt.
If using pork chops or sirloin steaks, pat dry and season same amount.
Prepare the Tomatoes
Place ¾ the butter (reserve remaining for sauce) in a microwave-safe bowl. Microwave until melted, 30 seconds.
Divide cheese-breadcrumb mixture evenly between tomatoes. Drizzle melted butter evenly over tomatoes.
Start the Vegetables
Place zucchini and stuffed tomatoes on one half of prepared baking sheet. Toss zucchini with 1 Tbsp. olive oil and seasoning blend. Massage oil into zucchini.
Spread into a single layer on their side. Roast in hot oven until vegetable begin to soften, 5 minutes.
If using pork chops, roast, 6 minutes. If using sirloin steaks, roast, 8 minutes.
Remove from oven. Vegetables will finish roasting in a later step.
While vegetables roast, start chicken.
Cook Chicken and Finish Vegetables
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear undisturbed until browned, 2-3 minutes per side.
Transfer chicken to empty half of prepared baking sheet. Roast again until vegetables are browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
If using pork chops or sirloin steaks, follow same instructions, then roast pork chops until they reach a minimum internal temperature of 145 degrees, 8-10 minutes, or steaks until they reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add sherry and bring to a simmer. Once simmering, cook 30 seconds.
Stir in demi-glace and thyme, Return to a simmer and once simmering, cook until slightly thickened, 30 seconds.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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