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Chefs! We're bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you've come to expect from a classic Blue Apron meal. For this decadent dish, you'll smother chicken breasts in melty cheese and a savory tomato sauce, then roast broccoli and garlic bread in the oven simultaneously for easy cleanup.
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Preheat the oven to 450°F. Grate the fontina and gouda on the large side of a box grater. Halve the rolls. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.
In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with the peppers (tearing into bite-sized pieces before adding) and seasoned tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.
Meanwhile, wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven.
Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted broccoli to one side of the sheet pan, then place the halved rolls on the other side. Evenly top the rolls with the garlic butter and half the parmesan. Roast 5 to 7 minutes, or until the rolls are lightly browned and toasted and the broccoli is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle.
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