Meal Kit
Butter Cracker-Crusted Chicken
with blue cheese sweet potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Scott Gorsky
In Your Box (serves 2)
- 16 oz. Sweet Potato
- 2 Boneless Skinless Chicken Breasts
- 3 oz. Baby Spinach
- 2 fl. oz. Liquid Egg
- 1 oz. Blue Cheese Crumbles
- 8 Butter Crackers
- ⅗ oz. Butter
- 2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Parsley
- 2 Garlic Clove
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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Calories650
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Carbohydrates60g
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Net Carbs52g
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Fat21g
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Protein50g
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Sodium1950mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
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
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1 Prepare the Ingredients
Gently crush crackers in their bag. Some larger pieces are fine. Cut sweet potato into 1/4" dice. Stem and mince parsley. Mince garlic. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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2 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.
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3 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), 1/4 tsp. salt, and a pinch of pepper. Remove from burner.
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4 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.
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5 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.
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6 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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