Meal Kit

Sherry-Glazed Roasted Chicken

with Asiago-stuffed tomatoes

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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 you!
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.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • 2 Roma Tomatoes
  • 2 oz. Dark Brown Sherry Cooking Wine
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    1 oz. Butter
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 2 tsp. Savory Seasoning
  • 3 Thyme Sprigs
Contains: Sulfites
Food intolerance information

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)

  • Calories
    550
  • Carbohydrates
    23g
  • Fat
    30g
  • Protein
    43g
  • Sodium
    1580mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

Before You Cook

Cooking Guidelines

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, searing undisturbed until browned, 2-3 minutes per side, and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Vegetables may need to cook longer.

  • If using mahi-mahi, skip roasting. Halve and follow same instructions as chicken in Steps 1 and 4, searing until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    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.

    Stem and coarsely chop thyme.

    Quarter butter.

    Combine cheese and panko in a mixing bowl. Set aside.

    Pat chicken breasts dry, and season both sides with a pinch of salt.

  2. 2

    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 tomato wells. Drizzle melted butter evenly on tomatoes.

  3. 3

    Start the Vegetables

    Place zucchini on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and savory seasoning. Massage oil and seasoning into zucchini. Spread into a single layer on one 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, continue recipe.

  4. 4

    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.

    Remove from burner. Transfer chicken to empty space on 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, continue recipe.

  5. 5

    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 reduced by half, 30-45 seconds.

    Remove from burner and stir in remaining butter.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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