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
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
Start Brussels and Prepare Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels on one half of prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer on their side. Roast in hot oven, 10 minutes.
Remove from oven. Brussels will finish cooking in a later step.
While Brussels roast, quarter apple and remove core. Cut into ½" dice.
Stem and mince sage.
Prepare the Chicken
In a mixing bowl, combine cheddar, bacon, panko, and 2 Tbsp. water until combined and sticky enough to form into logs.
Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even ¼" thickness. Remove plastic wrap and season chicken on both sides with a pinch of salt and pepper.
Place bacon-cheddar log in the middle of chicken. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears.
Set aside rolled chicken, seam-side down.
Start the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Place rolled chicken in hot pan, seam-side down. Sear undisturbed until sealed and beginning to brown, 2-3 minutes.
Remove from burner.
Finish the Chicken and Brussels
Place rolled chicken on other half of prepared baking sheet, seared side down. Reserve pan; no need to wipe clean.
In another mixing bowl, combine apple, sage, 1 tsp. olive oil, and a pinch of salt and pepper. Add apple to Brussels sprouts and carefully combine.
Roast again until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.
Rest chicken 3 minutes.
While chicken rests, make sauce.
Make Sauce and Finish Dish
Return pan used to sear chicken to medium-high heat. Add ¼ cup water, cheese spread, and a pinch of pepper to hot pan. Bring to a simmer.
Once simmering, stir often until cheese is combined and sauce is thickened, 1-2 minutes.
Plate dish as pictured on front of card, garnishing vegetables with almonds. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.