DIRECTIONS
- In food processor, add pine nuts, basil, garlic, Parmesan, lemon juice, and salt. Blend until just combined.
- With food processor running, slowly pour in olive oil. Continue to blend until smooth.
- Use knife to score top of each chicken breast and place in zip-top bag. Pour in pesto, seal bag and massage pesto into chicken.
- Marinate chicken in refrigerator for at least 30 minutes.
- Attach upper and lower grill plates. Preheat Grill & Broil to 400°F.
- Remove chicken breast and place on preheated grill. Grill for 8 minutes or until chicken reaches internal temperature of 165°F.
- Carefully remove upper grill plate and top each chicken breast with sun-dried tomatoes and sliced mozzarella. Cook on HIGH Broil for 2 to 3 minutes or until cheese is melted.
Tip: Serve hot with brown rice and roasted veggies.
*Stick to chicken breasts no larger than ½” thick; once topped with mozzarella and sun-dried tomatoes, broiler will not function properly if any thicker.
Prep & Cook Time: 30-40 min. Cook Within: 5 days Difficulty Level: Intermediate Spice Level: Mild
Contains: Tree Nuts (Pine Nuts), Milk
Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
A plain old chicken breast gets a fetch (we're making it happen!) makeover with a robust stuffing of pesto and sun-dried tomatoes. Served beside a cauliflower mash and fresh sautéed kale, this healthy dish is packed with all the flavor and none of the guilt.
In Your Box (serves 2)
- 1 Cauliflower Head
- 2 Boneless Skinless Chicken Breasts
- 7 oz. Kale
Info
Info
3 Tbsp. Basil Pesto- 1 oz. Julienned Sun-Dried Tomatoes
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information
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.
Nutrition (per serving) GqyDkePB
Calories
480Carbohydrates
23gFat
21gProtein
48gSodium
770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Wire-Mesh Strainer
- 1 Medium Pot
- 1 Small Bowl
- 1 Medium Oven-Safe Pan
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
Preheat oven to 425 degrees. Place a large wire-mesh strainer (or colander) in the sink. Thoroughly rinse produce and pat dry. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Bring cauliflower florets and enough water to cover to a boil over high heat. Coarsely chop sun-dried tomatoes and place in a small bowl with hot water to soak for at least 5 minutes. Mince garlic. Stem kale and coarsely chop. Rinse chicken breasts and pat dry.
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2
Butterfly the Chicken
Lay chicken breasts flat on cutting board and, holding a knife parallel to cutting board, make a slit 3/4 of the way through the middle, so it can be opened like a book. This is called "butterflying." Season both sides with a pinch of salt and pepper. If your chicken breasts are thinner than pictured, they'll just cook a bit faster. Don't worry - they'll still be delicious!
- 3
Cook the Cauliflower
Once cauliflower is boiling, cook 10-12 minutes, or until cauliflower is fork tender. Strain cauliflower, return to pot over medium heat, and cook 1 minute to evaporate excess moisture. Add sour cream and mash with a potato masher or fork. Don't worry if cauliflower doesn't become perfectly smooth. Stir in red pepper flakes (start with half the packet, taste, and then add more, if desired) and 1/4 tsp. salt. Set aside.
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4
Stuff and Cook Chicken
Drain sun-dried tomatoes in a wire-mesh strainer and return to small bowl. Add pesto and combine. Open each chicken breast, scoop half the pesto-tomato filling inside each breast, then close. Heat 1 tsp. olive oil in a medium oven-safe pan over medium-high heat. Place chicken in pan and brown. Carefully flip chicken over, then place pan in oven. Roast for 7-10 minutes or until a minimum internal temperature of 165 degrees is reached. Remove from oven and set breasts on a plate to rest.
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5
Cook the Kale
Return pan used to cook chicken (no need to wipe clean - the brown bits are full of flavor) to medium heat and add 2 tsp. olive oil. Add garlic and cook for 30 seconds, or until fragrant. Add kale and cook 5 minutes, moving greens around as they cook, until kale is tender. The pan will be overflowing at first, but kale cooks down to a fraction of its original size. Season with a pinch of salt and pepper.
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6
Plate the Dish
Slice chicken, if desired, and place on plate. Set a scoop of cauliflower mash and kale alongside chicken.
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