Sherry Glazed Roasted Chicken
with Asiago "stuffed" tomatoes
Prep & Cook Time: 30-40 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
“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.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 2 Roma Tomatoes
- 2 oz. Dark Brown Sherry Cooking Wine
- 2 tsp. Meatloaf Seasoning
- 3 Thyme Sprigs
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) BqB95NPm
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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
Customize It Instructions
If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, roasting until steaks reach minimum internal temperature, 7-9 minute. Rest steaks 3 minutes. Roast vegetables an additional 3-4 minutes if needed.
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 1/2” half-moons.Quarter butter.Combine cheese and panko in a mixing bowl. Set aside.Pat chicken dry, and season both sides with 1/4 tsp salt.
Prepare the Tomatoes
Place 3/4 the butter (reserve remaining for sauce) in a microwave-safe bowl. Microwave until melted, 30 seconds.Divide cheese-panko mixture evenly between tomatoes. Drizzle melted butter evenly over tomatoes.
Start the Vegetables
Place zucchini on one half of prepared baking sheet. Toss zucchini 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.
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. 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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