Meal Kit

Stuffed Chicken Parmesan

with sauteéd zucchini and peppers

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Mild

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 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

There’s nothing like a classic chicken parm—this time we’ve given it a delicious upgrade! With a chicken breast stuffed and topped with tasty Parmesan cheese, this gooey, savory Stuffed Chicken Parm will be your new go-to.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • 1 Red Bell Pepper
  • 4 oz. Marinara Sauce
  • Info
    2 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    ⅘ oz. Tuscan Herb Butter
  • 2 tsp. Mushroom Seasoning

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
    570
  • Carbohydrates
    20g
  • Fat
    31g
  • Protein
    50g
  • Sodium
    1610mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick 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

    Trim zucchini ends, halve lengthwise, and cut into 1/4" slices on an angle.

    Remove stem, seeds, and ribs, and cut red bell pepper into 1/4" slices.

    In a mixing bowl, combine softened cream cheese and half the Parmesan (reserve remaining for topping).

  2. 2

    Stuff the Chicken

    Pat chicken breasts dry and place on a clean cutting board. Using a sharp knife, make a lengthwise cut in the thickest side of the chicken. Cut should be deep enough to fill with cream cheese mixture. Repeat with second breast.

    Fill both chicken breasts evenly with cream cheese mixture. If chicken is misshapen, gently press to flatten.

  3. 3

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes on one side.

    Remove from burner. Transfer chicken to prepared baking sheet, seared side up. Top evenly with marinara and remaining Parmesan. Wipe pan clean and reserve.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

    While chicken roasts, continue recipe.

  4. 4

    Cook the Vegetables

    Return pan used to cook chicken to medium-high heat.

    Add 2 tsp. olive oil, red bell pepper, and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-6 minutes.

    Stir in mushroom seasoning, 1/4 tsp. salt, a pinch of pepper, and softened butter until combined and melted, 30-60 seconds.

    Remove from burner.

    FitMenCook Hack: Italian food is deliciously indulgent, so add some fresh veggies or a salad as a side to keep things balanced.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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