Butter Cracker-Crusted Chicken

with blue cheese sweet potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

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.

In Your Box (serves 2)

  • Info
    8 Butter Crackers
  • 16 oz. Sweet Potato
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • Info
    2 fl. oz. Liquid Egg
  • Info
    ⅗ oz. Butter
  • 3 oz. Baby Spinach
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1 oz. Blue Cheese Crumbles
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Bread the Chicken

    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.

  • Step 3 - Start the Potatoes

    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.

  • Step 4 - Finish the Chicken and Potatoes

    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.

  • Step 5 - Wilt Spinach and Make Sauce

    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.

  • Step 6 - Finish the Dish

    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.