Chicken Value Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

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$48.75 Cooking Fee
Serving Size: 4 ounce
Recipe adapted from:
Mayumi Tavalero
This package includes 3 delicious chicken dinners: Spinach and Parmesan Stuffed Chicken Breast, Rosemary Roast Chicken with Mashed Potatoes, and Southwestern Chicken and Vegetable Soup. Each serves four people for a total of 12 meals. Consider adding the Classic Greek Salad or the Farro Salad with Tomatoes and Herbs to this package.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12 servings


  • Pre-heat oven to 425 degrees.

Prepare the stuffing for the chicken:

  • To a sauté pan set on medium-high heat, add 1 tablespoon olive oil. When hot add the spinach and sauté until wilted, about 2 minutes. Remove spinach to a plate and spread out to facilitate cooling. Line 2 sheet pans with parchment paper. Pat all the chicken pieces (whole cut-up chicken pieces, 2 bone-in chicken breasts, and 4 boneless chicken breasts (with skin attached) dry with a paper towel. Season chicken with Kosher salt and freshly ground pepper.

Prepare the rosemary roast chicken:

  • Place the seasoned whole cut-up chicken pieces in a large bowl. Add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken. Place the chicken pieces on one of the sheet pans and set aside.

Finish the stuffing:

  • When spinach has cooled, squeeze out excess moisture and place in a small bowl. Toss with the Parmesan cheese and season with a bit of Kosher salt and freshly ground pepper. Divide the spinach mixture into 4 equal portions and stuff under the skin of each of the 4 chicken breasts. Place the stuffed chicken on the remaining sheet pan.

Prepare the chicken for the soup:

  • Rub olive oil over the remaining 2 chicken breasts, then add to the sheet pan with the stuffed chicken breasts. Place both sheet pans in the oven and bake for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown. Stuffed chicken should be done first, chicken breasts next, and dark meat chicken last.

Make the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center. Drain water and place potatoes back into saucepan. Using a potato masher, mash about half the potatoes in the pot. Add the cream and butter. Stir, and continue mashing until potatoes are smooth. Season with Kosher salt and freshly ground pepper.

Make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for 3-5 minutes, until onion is tender. Add the garlic and the jalapeno pepper; saute for a minute. Add the cumin and chili powder, sautéing for an additional 30 seconds, being careful not to burn the garlic or spices. Add the chicken stock, tomatoes, corn, and black beans. Bring to a boil. Meanwhile, shred the remaining chicken breasts and add to the soup. Turn down to a simmer, cover and cook about 5-6 minutes more. Remove from heat and stir in the cilantro.
  • Note: Make sure you have 2 half sheet pans for this cooking package. They need be heavy, measure 13x18x1, and be rimmed. Thin baking pans may warp in the oven, and if they are too small, crowded food will steam instead of roast.

Cook Times

Active Prep45
Hands-On Cook48
Hands-Off Cook0
Total Time1 hour 33 minutes
Recipe Serving Size12 servings



  • Kosher salt and freshly ground pepper

For the stuffed chicken:

  • 4 bone-in skin-on chicken breast bone removed
  • 2 tablespoon extra virgin olive oil
  • 10 ounce fresh spinach
  • 1 cup Parmesan cheese grated

For the rosemary roast chicken:

  • 1 whole chicken cut-up, or 3-4 pounds of your favorite parts for 12 servings
  • 2 tablespoon extra virgin olive oil
  • 5 clove garlic chopped
  • 1 tablespoon fresh rosemary chopped

For the Southwestern chicken and vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 4 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped, more or less to taste
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 6 cup chicken stock
  • 28 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use
  • 1 cup frozen corn kernels
  • 15 ounce canned black beans drained and rinsed
  • 2 boneless skinless chicken breast bone-in, cooked and shredded
  • 2 tablespoon fresh cilantro coarsely chopped

For the mashed potatoes:

  • 5 yukon gold potato large, peeled, and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter

Cooking Tools Required

Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Top Stove
Reheating/Serving Instructions

Place soup in a microwave sage bowl and heat on high power until hot. Reheat stuffed chicken breast or rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes. Reheat potatoes in microwave on high power until hot, stirring once halfway through cooking time.


Calories: 530kcal | Carbohydrates: 31g | Protein: 35g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 1287mg | Potassium: 1184mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2853IU | Vitamin C: 33mg | Calcium: 195mg | Iron: 4mg

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