Basil Pesto Chicken Cutlet

with Parmesan potatoes

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Over 30g protein
  • Gluten-Smart

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 4)

  • 24 oz. Cooked Diced Red Potatoes
  • 20 oz. Boneless Skinless Chicken Breast Cutlet
  • Info
    3 oz. Creme Fraiche
  • Info
    2 oz. Basil Pesto
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 tsp. Garlic Pepper
  • 1 tsp. Poultry Seasoning

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl

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
  1. 1

    Prepare the Ingredients

    Drain potatoes and pat dry.

    Pat chicken dry. Add chicken to one provided tray and season both sides with poultry seasoning, 1/4 tsp. salt, and 2 tsp. olive oil. Massage oil and seasonings into chicken.

    In second provided tray, combine potatoes, 1 tsp. olive oil, sun-dried tomato pesto, half the garlic pepper (reserve remaining for crema), and 1/4 tsp. salt. Spread into an even layer.

  2. 2

    Start Chicken and Bake Potatoes

    Bake both trays uncovered in hot oven, 15 minutes.

    Carefully remove both trays from oven.

    Evenly top chicken with basil pesto, then mozzarella. Tray will be hot! Use a utensil.

    Cover potatoes with foil to keep warm. Set aside.

  3. 3

    Finish Chicken and Make Crema

    Bake chicken again uncovered in hot oven until mozzarella is melted and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

    While chicken bakes, in a mixing bowl, combine creme fraiche, a pinch of salt, remaining garlic pepper, and 1 Tbsp. water. Set aside.

    Carefully remove chicken from oven.

    To serve, garnish potatoes with Parmesan and crema. Bon appétit!

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