Meal Kit
Culinary Collection
Spinach and Parmesan Stuffed Chicken Breast
with mushroom cream sauce and roasted potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Maija Barnes
This is the perfect recipe for those who are a bit scared to stuff; as in, you want a succulent and juicy chicken breast filled with tasty goodies like spinach and cheese, but you've never done it before and its 6 PM on a Wednesday, with that project still to finish for work. Fear not! This makes it easy; just flatten that chicken, fill her up, top her with panko and a delicious mushroom sauce. And it comes in at less than an hour, more than enough time to return to that Google sheet formula that just won't come together. (Have you tried an Index Match?)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 8 oz. Yukon Potatoes
- 5 oz. Baby Spinach
- 4 oz. Cremini Mushrooms
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1 oz. Shredded Parmesan Cheese
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¼ cup Italian Panko Blend
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½ fl. oz. Garlic Aioli
- 2 Garlic Cloves
- 1 tsp. Chimichurri 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.
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Nutrition (per serving) 4P6A6W3Y
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Calories540
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Carbohydrates33g
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Net Carbs29g
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Fat26g
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Protein47g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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
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1 Prepare Ingredients and Make Stuffing
Cut potatoes into 1/2" dice.
Cut mushrooms into 1/2" slices.Coarsely chop spinach.Mince garlic.Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Working in batches (don't overcrowd pan), add garlic and spinach to hot pan. Stir occasionally until wilted, 2-3 minutes.Remove from burner. Transfer garlic and spinach to a plate and press lightly with paper towel to remove moisture. Reserve pan; no need to wipe clean. -
2 Prepare the Chicken
Pat chicken dry. Cover chicken breasts with plastic wrap and use a heavy object to pound to an even 1/2" thickness.
Remove plastic wrap. Season both sides with a pinch of salt and pepper.Spread stuffing evenly on chicken and top with cheese. Starting from the widest part, roll chicken into a pinwheel, then place seam side down.Place panko on a plate. Top one side of chicken evenly with garlic aioli, then transfer to plate with panko, garlic aioli side down. Press panko gently to adhere. -
3 Roast the Potatoes and Chicken
Place potatoes on prepared baking sheet and toss with seasoning blend, 1/4 tsp. salt, and 1 tsp. olive oil. Massage oil, seasoning blend, and salt into potatoes.
Spread potatoes into a single layer on one side. Roast in hot oven, 10 minutes.Carefully remove from oven. Place chicken on empty side of sheet, panko side up. Roast again until potatoes are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.While potatoes and chicken roast, make sauce. -
4 Make the Sauce
Return pan used to cook stuffing to medium-high heat and add 1 tsp. olive oil.
Add mushrooms to hot pan. Stir occasionally, 2 minutes.Add cream base. Stir occasionally until mushrooms are tender, 3-5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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