Meal Kit
Mozzarella-Stuffed Chicken
with roasted potatoes and garlic aioli
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
- Gluten-Smart
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
- 4 oz. Marinara Sauce
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2 oz. Cream Cheese
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1.26 oz. Mayonnaise
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1 oz. Shredded Mozzarella
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1 oz. Sun Dried Tomato Pesto
- ½ tsp. Rotisserie Chicken Seasoning
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Pepper
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) n3vAawOe
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Calories680
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Carbohydrates47g
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Net Carbs42g
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Fat36g
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Protein40g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 2 Mixing Bowls
- 1 Baking Sheet
- 1 Medium 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
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 20-22 minutes.
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1 Prepare the Potatoes
Cut potatoes into 1/2" dice.
Place potatoes on prepared baking sheet and top with 2 tsp. olive oil, garlic pepper, and 1/4 tsp. salt. Massage oil and seasonings into potatoes. Push to one side of baking sheet and spread into an even layer. -
2 Pound the Chicken
Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.
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3 Stuff the Chicken
In a mixing bowl, combine softened cream cheese, pesto, and shredded cheese.
Divide cheese mixture evenly between cutlets. Fold chicken over filling widthwise, pressing gently to adhere. -
4 Roast the Chicken and Potatoes
Place chicken on empty side of baking sheet. Evenly top with 1 tsp. olive oil and rotisserie chicken seasoning.
Roast in hot oven until potatoes are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-22 minutes, tossing potatoes once halfway through. It's OK if some filling leaks during cooking.While chicken and potatoes roast, continue recipe. -
5 Heat Sauce, Make Aioli, and Finish Dish
Place a medium non-stick pan over medium heat. Add marinara, 2 Tbsp. water, and a pinch of salt to hot pan. Stir occasionally until heated through, 2-3 minutes.
Remove from burner.In another mixing bowl, combine mayonnaise and garlic and parsley seasoning. Set aside.Plate dish as pictured on front of card, topping chicken with sauce and garnishing potatoes with aioli. Bon appétit!
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