Meal Kit
Culinary Collection
Three-Cheese Hasselback Chicken
with sautéed vegetable medley
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Zucchini
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Asparagus
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2 oz. Cream Cheese
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1 oz. Shredded Asiago Cheese
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½ oz. Grated Parmesan Cheese
- ½ oz. Bacon Bits
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1 tsp. Mushroom Seasoning
- ½ tsp. Potato Spice 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)
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Calories490
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Carbohydrates15g
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Net Carbs11g
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Fat27g
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Protein48g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing 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
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Trim woody ends off asparagus. Cut into 1/2" pieces.
In a mixing bowl, combine softened cream cheese and grated cheese. Set aside.
Pat chicken dry. Season both sides with 1 tsp. olive oil, 1/4 tsp. salt, mushroom seasoning, and 1/4 tsp. pepper.
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2 Assemble the Chicken
Cut 3-4 slits widthwise across top of chicken, making sure not to cut all the way through.
Evenly fill slits with cream cheese mixture.
Place chicken on prepared baking sheet.
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3 Start the Chicken
Roast chicken in hot oven, 10 minutes.
Chicken will finish cooking in a later step.
Carefully remove from oven. Evenly top chicken with half the shredded cheese (reserve remaining for after roasting) and bacon.
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4 Finish the Chicken
Roast again in hot oven until cheese is melted, bacon is crispy, and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.
Carefully remove from oven. Evenly top with remaining shredded cheese.
While chicken roasts, continue recipe.
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5 Cook Vegetables and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, asparagus, 1/4 tsp. salt, and potato spice seasoning to hot pan. Stir occasionally until browned and tender, 6-8 minutes.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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