Almond Crusted Chicken Breast and Raspberry Zinfandel Sauce
with goat cheese topped carrots and zucchini
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
Before You Cook
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
Prepare The Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Peel, trim, and cut carrot into ½" slices on an angle.
Cook The Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
Reserve pan; wipe clean.
While chicken cooks, prepare the vegetables
Cook The Vegetables
"Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, carrots, and half the seasoning blend. Stir often until lightly browned, 2-3 minutes.
Cover and cook until vegetables are slightly tender, 3-4 minutes.
Remove lid and add zucchini and remaining seasoning blend. Cook until tender, 3-4 minutes.
Make The Sauce
In the same pan used to cook the chicken, add zinfandel vinaigrette and raspberry preserves over medium heat. Bring to a simmer and remove from heat. Stir in butter.
Finish The Dish
Spread mayo evenly on chicken breasts. Top with almonds.
Plate dish as pictured on front of card, garnishing vegetables with goat cheese. Bon appétit!
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