All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
“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
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
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 1/2” half-moons.Quarter butter.Combine cheese and breadcrumbs in a mixing bowl. Set aside.Pat chicken dry, and season both sides with 1/4 tsp salt.If using pork chops or sirloin steaks, pat dry and season same amount.
Prepare the Tomatoes
Place 3/4 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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