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

Chef
Sarah Thomsen
“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)
- 2 tsp. Savory Seasoning
- 2 oz. Sherry Cooking Wine
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- 3 Thyme Sprigs
- 2 Zucchini
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- 13 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
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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.
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Nutrition (per serving)
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Calories573
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Carbohydrates24g
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Fat30g
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Protein46g
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Sodium1608mg
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
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1 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. 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.
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2 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.
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3 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.
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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. 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.
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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 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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