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
Customize It Instructions
If using filet mignon, pat dry and season both sides with a pinch of salt and pepper. Follow same instruction as chicken in Step 4, searing undisturbed 2-3 minutes per side and roasting until filets reach minimum internal temperature, 7-9 minutes. Let rest for at least 5 minutes.
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 dry, and season both sides with ¼ tsp 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 tomatoes. 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.
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, topping chicken with sauce. Bon appétit!
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