Meal Kit
Family
Bacon and Leek Chicken
with potatoes au gratin
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 8 fl. oz. Cream Sauce Base
- 12 oz. Broccoli Florets
- 3 oz. Cream Cheese
- 1 Shallot
- 1 oz. Shredded Cheddar Cheese
- 1 oz. Leeks
- 1 oz. Grated Parmesan Cheese
- ¼ cup Panko Breadcrumbs
- ½ oz. Bacon Bits
- 2 Garlic Cloves
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.
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Nutrition (per serving)
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Calories620
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Carbohydrates58g
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Net Carbs52g
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Fat24g
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Protein44g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 8" square casserole dish
- 2 Baking Sheets
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Colander/Strainer
Before You Cook
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook Potatoes and Prepare Ingredients
Slice potatoes into thin rounds.
Once water is boiling, add potatoes to hot pot. Cook until slightly softened, 5-7 minutes.Remove from burner. Drain potatoes in a colander/strainer and set aside.While potatoes cook, cut broccoli into bite-sized pieces.Peel and mince shallot.Mince garlic.Pat chicken dry. Season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Bake the Potatoes
Place potatoes in prepared casserole dish.
Add cream base, shallots, half the garlic (reserve remaining for cream cheese), 1/2 tsp. salt, and a pinch of pepper. Stir to combine and spread into an even layer. Evenly top with panko, then shredded cheese.Place casserole dish on prepared baking sheet with foil.Bake uncovered in hot oven until potatoes are fork-tender and cheese is golden-brown, 15-20 minutes.Carefully remove from oven. Rest, 5 minutes.While potatoes bake, continue recipe. -
3 Top the Chicken
In a mixing bowl, combine leeks, bacon, remaining garlic, and softened cream cheese.
Place chicken on second prepared baking sheet with foil and cooking spray. Evenly top chicken with cream cheese mixture. -
4 Roast the Chicken
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven and evenly top with grated cheese. Sheet will be hot! Use caution.Roast again in hot oven until cheese is melted and golden-brown, 2-3 minutes.Carefully remove from oven.While chicken roasts, continue recipe. -
5 Cook Broccoli and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until tender, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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