“If you're blue and you don't know where to go to, why don't you go where fashion sits…. puttin' on the ritz.” Well, if it was good enough for Fred Astaire and, um, Taco, it's good enough for us. Put these golden buttery crackers to use on a succulent chicken breast for a million dollar meal. And we're not blue but sweet on these sweet potatoes with blue cheese. This good-enough-for-Rockefeller meal is rounded out by a heap of healthy spinach. You don't need to spend every dime to have a wonderful time eating this.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Gently crush crackers in their bag. Some larger pieces are fine. Cut sweet potato into ¼" dice. Stem and mince parsley. Mince garlic. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bread the Chicken
Place chicken breasts on half of prepared baking sheet. Brush tops with liquid egg and cover with cracker pieces. Lightly press to adhere.
Start the Potatoes
Heat half the butter (reserve remaining for sauce) in a medium non-stick pan over medium heat. Add sweet potatoes to hot pan and stir occasionally until lightly browned, 4-6 minutes. Season with half the parsley (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper. Remove from burner.
Finish the Chicken and Potatoes
Transfer sweet potatoes to other half of baking sheet. Reserve pan and wipe clean. Roast until sweet potatoes are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes. While chicken and potatoes roast, wilt spinach.
Wilt Spinach and Make Sauce
Line a plate with paper towels. Return pan used to cook potatoes to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until aromatic, 30-60 seconds. Add spinach and a pinch of salt and cook until wilted, 1-2 minutes. Remove from burner and transfer spinach to towel-lined plate. Carefully, wipe pan clean and return to medium heat. Add 2 Tbsp. water and demi-glace. Bring to a simmer and cook until slightly thickened, 2-3 minutes. Remove from burner and swirl in remaining butter.
Finish the Dish
Place sweet potatoes on a plate and top with blue cheese and remaining parsley. Spoon sauce onto plate. Lay chicken on sauce and place spinach next to chicken.
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