Meal Kit
Butter Cracker-Crusted Chicken
with honey butter carrots and pecans
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat, Soy, Tree Nuts
Chef
Ryan Pugh
Butter crackers are aptly named: they deserve their reputation for richness and for that cracker-crunch that melds so well with cheese spreads. Butter crackers also meld well with chicken; crushed and baked on top, they add their buttery flavor to the succulent chicken breast, resulting in a flavor and texture combo that can't be beat. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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0.42 oz. Mayonnaise
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½ oz. Roasted Pecans
- ½ fl. oz. Honey
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1 oz. Butter
- ¼ oz. Parsley
- 1 oz. White Cooking Wine
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4 Butter Crackers
- 16 oz. Carrot
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2 tsp. Chicken Demi-Glace Concentrate
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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Calories576
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Carbohydrates33g
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Fat29g
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Protein41g
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Sodium1529mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
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 steaks, follow same instructions in Steps 1 and 3, searing 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest steaks 3 minutes.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into ¼" rounds. Stem and coarsely chop parsley. If desired, reserve a few leaves whole for garnish. Gently crush crackers. Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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2 Cook the Carrot
Place a medium pot over medium-high heat. Add carrot, honey, white wine, ½ cup water, half the butter (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer. Once simmering, stir occasionally until liquid is almost completely evaporated, 8-10 minutes. Remove from burner. Set aside to cool slightly, 5 minutes. Once cooled, stir in chopped parsley (reserve whole leaves for garnish) and pecans. While carrots cook, cook chicken.
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3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear until browned, 3-4 minutes per side. Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean. Spread mayonnaise evenly on chicken, then top with crushed crackers, pressing gently to adhere. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. While chicken roasts, make sauce.
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4 Make the Sauce
Return pan used to cook chicken to medium heat and add 2 Tbsp. water and demi-glace. Bring to a simmer, stirring occasionally. Once simmering, remove from burner. Swirl in remaining butter.
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5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce. Garnish carrot with whole parsley leaves, if desired. Bon appétit!
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