Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Turn oven on to 450 degrees. Let preheat, at least 10 minutes

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

If using sirloin, follow same instructions as chicken in Steps 1, 3, and 4, coating just one side in panko. Sear, panko-side down, until browned on one side, 2-3 minutes, then flip steak and roast, 8 minutes. Carefully remove from oven, add topping, and roast again until topping is melted and steak reaches minimum internal temperature, 2-3 minutes. Rest, 3 minutes.

If using NY strip steak, follow same instructions as chicken in Steps 1, 3, and 4, coating just one side in panko. Sear, panko-side down, until browned on one side, 2-3 minutes, then flip steak and roast, 8 minutes. Add topping and roast again until cheese is melted and steak reaches minimum internal temperature, 2-3 minutes. Rest, 3 minutes. Halve to serve.

Prepare the Ingredients Peel and halve onion. Slice into thin strips.Stem thyme.Halve tomatoes.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Caramelize the Onion Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and onion in a thin layer to hot pan. (Some overlap is ok.) Reduce heat to medium-low and cook undisturbed until beginning to brown, 6-8 minutes.Season with a pinch of salt and pepper, then stir often until onions are a deep golden brown, 5-6 minutes.Add thyme and sherry wine. Cook until wine has evaporated, 2-3 minutes.Transfer onion to a plate. Wipe pan clean and reserve.

Coat and Sear the Chicken Mix panko and ¼ tsp. salt on a plate.Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess. Repeat with second chicken breast.Return pan used to caramelize onions to medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear undisturbed until lightly browned, 2-3 minutes on one side.

Roast the Chicken Flip chicken, and place pan in hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes.Carefully remove pan from oven. Pan will be hot! Use an oven mitt. Top chicken evenly with onions, then cheese.Roast again until cheese melts, 2-3 minutes.Remove from oven and rest, 5 minutes.While chicken rests, make salad.

Finish the Dish Add white balsamic vinegar, sugar, 5 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to a mixing bowl and whisk or stir vigorously to combine.Add spinach and tomatoes and toss or gently stir until combined and coated.Plate dish as pictured on front of card. Bon appétit!