Oven-Ready
Butter Cracker Baked Chicken
with carrots and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Rachel Post
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)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 12 oz. Green Beans
- 12 oz. Halved Coin Cut Carrots
- 3 fl. oz. Buttermilk Ranch Dressing
- 1½ oz. Roasted Garlic & Herb Butter
- 1 oz. Shredded Parmesan Cheese
- 8 Butter Crackers
- 0.88 oz. Mayonnaise
- 2 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Salt
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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Calories510
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Carbohydrates22g
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Net Carbs17g
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Fat30g
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Protein36g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Plate
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. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Vegetables
Place carrots, 1 tsp. olive oil, and half the garlic salt (reserve remaining for green beans) in one provided tray. Massage oil and seasoning into carrots. Spread into an even layer.
Trim green beans, if necessary.Place green beans, 1 tsp. olive oil, and remaining garlic salt in second provided tray. Massage oil and seasoning into green beans. Spread into an even layer.Bake both trays uncovered in hot oven, 15 minutes.While vegetables bake, continue recipe. -
2 Add the Chicken
Finely crush crackers and place on a plate. Spread into an even layer. Get the kids involved! With supervision, have them help crush the crackers.
Pat chicken dry. Season both sides with half the buttermilk-dill seasoning (reserve remaining for topping) and 1/4 tsp. salt. Evenly top with mayonnaise.Transfer chicken to plate with crackers, mayonnaise-side down, pressing gently to adhere.After 15 minutes, carefully remove both trays from oven and drain any excess liquid, if desired. Transfer carrots to green beans tray and stir to combine. Tray will be hot! Use a utensil. Cover tray with foil.Place chicken in now-empty tray, cracker-side up, and evenly top with remaining buttermilk-dill seasoning. Spray with cooking spray. -
3 Finish the Meal
Bake both trays (chicken uncovered, vegetables covered) in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove trays from oven. Uncover vegetables and stir in softened butter until combined. Tray will be hot! Use a utensil.To serve, top chicken with dressing. Garnish vegetables with cheese. Bon appétit!
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