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
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 tomato wells with a pinch of salt.
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Combine cheese and panko in a mixing bowl. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt.
Prepare the Tomatoes
Place ¾ the butter (reserve remaining for sauce) in a microwave-safe bowl. Microwave until melted, 30 seconds.
Divide cheese-panko mixture evenly between tomato wells. Drizzle melted butter evenly over tomatoes.
Start the Vegetables
Place zucchini on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and seasoning blend. Massage oil and seasoning into zucchini. Spread into a single layer on their side.
Place stuffed tomatoes next to zucchini, leaving room to add chicken later. Roast in hot oven until vegetables start to soften, 5-6 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. Reserve pan; no need to wipe clean.
Roast again until vegetables are browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Rest cooked chicken, 3 minutes.
While chicken rests, make sauce.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add sherry to hot pan and bring to a simmer. Once simmering, cook, 1 minute.
Stir in demi-glace and thyme. Cook until slightly thickened, 30-45 seconds.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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