Meal Kit
Sherry-Glazed Roasted Chicken
with Asiago-stuffed tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
“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.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 2 Roma Tomatoes
- 2 oz. Dark Brown Sherry Cooking Wine
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1 oz. Butter
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1 oz. Shredded Asiago Cheese
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¼ cup Panko Breadcrumbs
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2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Savory Seasoning
- 3 Thyme Sprigs
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) lObmw9qV
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Calories550
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Carbohydrates23g
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Net Carbs19g
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Fat30g
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Protein43g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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 sirloin steaks, follow same instructions as chicken in Steps 1 and 4, searing undisturbed until browned, 2-3 minutes per side, and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Vegetables may need to cook longer.
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If using mahi-mahi, skip roasting. Halve and follow same instructions as chicken in Steps 1 and 4, searing until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
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 1/2” half-moons.Stem and coarsely chop thyme.Quarter butter.Combine cheese and panko in a mixing bowl. Set aside.Pat chicken breasts dry, and season both sides with a pinch of salt. -
2 Prepare the Tomatoes
Place 3/4 the butter (reserve remaining for sauce) in a microwave-safe bowl. Microwave until melted, 30 seconds.
Divide cheese-panko mixture evenly between tomato wells. Drizzle melted butter evenly on tomatoes. -
3 Start the Vegetables
Place zucchini on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and savory seasoning. Massage oil and seasoning into zucchini. Spread into a single layer on one 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, continue recipe. -
4 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.
Remove from burner. Transfer chicken to empty space on 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.Rest cooked chicken, 3 minutes.While chicken rests, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add sherry to hot pan and bring to a simmer.Once simmering, cook, 1 minute.Stir in demi-glace and thyme. Cook until reduced by half, 30-45 seconds.Remove from burner and stir in remaining butter.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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