Spinach and Mushroom Stuffed Chicken

with roasted green beans, red bell pepper, and tomato-Asiago sauce

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Cremini Mushrooms
  • 8 oz. Green Beans
  • 1 Red Bell Pepper
  • 3 Garlic Cloves
  • 1 Butcher's Twine
  • 4 oz. Spinach
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1½ oz. Asiago
  • 1 Tbsp. Italian Seasoning Blend
  • 8 fl. oz. Tomato Sauce

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
    418
  • Carbohydrates
    28g
  • Fat
    12g
  • Protein
    50g
  • Sodium
    1022mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan

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
  1. 1

    Prepare the Ingredients

    Cut mushrooms into small ½" dice. Trim ends off green beans. Stem, seed, and slice red bell pepper into thin ¼'' strips. Mince garlic. Cut twine into 3 equal lengths. Coarsely chop spinach. Rinse chicken breast and pat dry.

  2. 2

    Make the Stuffing

    Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms and cook 5 minutes, while stirring, until browned. Add spinach to pan and cook until wilted, about 2 minutes. Remove pan from heat and stir in half the asiago and season with ½ tsp. salt and ¼ tsp pepper. Allow to cool at least 5 minutes. Wipe pan clean.

  3. 3

    Pound and Stuff Chicken

    Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, rolling pin, or small pan, pound chicken to an even ⅓” thickness. Remove plastic wrap and season both sides with salt and pepper. Lay a breast over 3 lengths of twine. Place stuffing oblong on chicken breast, leaving ½” border at edges. Place second breast over filling and secure by tying twine around stacked chicken breasts.

  4. 4

    Cook Chicken and Vegetables

    Heat same pan used for stuffing over medium-high heat. Add 2 tsp. olive oil and stuffed chicken to pan and cook 3-4 minutes on each side, or until golden brown. Transfer to one side of prepared baking sheet. No need to wipe pan clean. Add green beans, half the garlic, and red bell pepper to other side of baking sheet. Toss vegetables with 2 tsp. olive oil and a pinch of salt and pepper and roast 15-20 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

  5. 5

    Make the Sauce

    While chicken is resting, return pan used to sear chicken to medium-high heat. Place remaining garlic and Italian seasoning in pan and cook 30 seconds while stirring. Add tomato sauce and 3 Tbsp. water to pan and bring to simmer. Lower heat to medium and cook 2 minutes while stirring. Remove from heat and stir in remaining asiago and a pinch of salt and pepper.

  6. 6

    Plate the Dish

    Remove twine from chicken and cut into ¾” slices. Pour sauce on plate and arrange chicken slices over sauce. Place roasted veggies next to chicken.

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