Bone-In Chicken Breasts with Brown Sugar-Tomato Glaze

Goat Cheese, Crispy Shallots and Asparagus

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Medium

Contains: Milk, Wheat

Calories Conscious
A note about serious food allergies

You already know that a grilled bone-in chicken breast basted with a tangy glaze is delicious, but now add in the unique, savory punch of goat cheese, crispy fried shallots (think onion rings' cooler little brother), and farm fresh asparagus and you're treating your tastebuds to a round trip ticket to Delicious-ville. And yes, you and your tastebuds are flying first class.

In Your Box (serves 2)

  • 10 oz. Asparagus
  • 1 Shallot
  • 4 fl. oz. Ketchup
  • 1½ oz. Light Brown Sugar
  • 1 Dark Chili Powder
  • 1 oz. Dijon Mustard
  • 2 fl. oz. Apple Cider Vinegar
  • Info
    ½ oz. Flour
  • 2 Bone-in Chicken Breast
  • Info
    1 oz. Goat Cheese Crumbles
  • Nutrition (per serving)

  • Calories
    617
  • Carbohydrates
    53g
  • Fat
    20g
  • Protein
    67g
  • Sodium
    1245mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 2 Mixing Bowls
  • 1 Medium Pan
  • 1 Grill Pan or Outdoor Grill
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Bring a medium-sized pot of lightly salted water to a boil. Put a colander in the sink. Rinse the asparagus and shallots. Cut the woody ends off the asparagus. Slice the shallot into rings.

  • Step 2 - Make the BBQ Sauce
    2

    Make the BBQ Sauce

    In a mixing bowl combine the ketchup, brown sugar, chili powder, mustard, and vinegar. Whisk until incorporated. Season with a pinch of salt and pepper.

  • Step 3 - Fry the Shallots
    3

    Fry the Shallots

    In a small bowl, toss the cut shallots in the flour until completely coated. Heat a medium pan and 2 Tbsp. olive oil over medium-high heat. When oil and pan are hot, add the shallots and cook, turning occasionally until golden brown and crispy, about 5-6 minutes. Remove from pan and place on a paper towel to soak up excess oil. Season with a pinch of salt and pepper while the shallots are still hot.

  • Step 4 - Cook the Asparagus
    4

    Cook the Asparagus

    Add the asparagus to pot of boiling water and cook for 3-4 minutes, or until bright green. Drain in a colander and return asparagus to the pot. Return to low heat and add 2 tsp olive oil to the pot. Cook until asparagus is warm throughout and coated in olive oil. Season with a pinch of salt and pepper. Set aside.

  • Step 5 - Grill the Chicken
    5

    Grill the Chicken

    Heat a grill or grill pan over medium heat. Season both sides of the chicken with a pinch of salt and pepper. Place the chicken on the grill and cook, turning occasionally, for 9-12 minutes. Brush chicken with glaze during the last minute of cooking, continue to turn to prevent burning. Chicken is done when it is firm to the touch and reaches an internal temperature of 165 degrees.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a chicken breast in the middle of the plate. Serve any remaining glaze on the side or brush onto chicken. Lay asparagus next to the chicken. Garnish asparagus with fried shallots and goat cheese crumbles.