Meal Kit

Butter Cracker-Crusted Chicken

with honey-butter carrots and pecans

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Pecans), Milk, Eggs, Wheat, Soy

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 16 oz. Carrot
  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 fl. oz. White Cooking Wine
  • Info
    1 oz. Butter
  • ½ fl. oz. Honey
  • Info
    ½ oz. Pecans
  • Info
    4 Butter Crackers
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    0.42 oz. Mayonnaise
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • If using pork chops, follow same instructions as chicken in Steps 1 and 3, searing 2-3 minutes per side, then transferring to baking sheet, adding topping, and roasting until pork chops reach minimum internal temperature, 4-5 minutes.

  • If using sirloin steaks, follow same instructions as chicken in Steps 1 and 3, cooking on one side, 2-3 minutes, then transferring to baking sheet, seared-side up, adding topping, and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.

  • If using NY strip steak, follow same instructions as chicken in Steps 1 and 3, searing on one side, 2-3 minutes, then transferring to baking sheet, seared-side up, adding topping, and roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/4" rounds.

    Coarsely crush crackers.

    Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Cook the Carrots

    Place a medium pot over medium-high heat. Add carrots, honey, white wine, 1/2 cup water, half the butter (reserve remaining for sauce), 1/4 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 pecans.

    While carrots cook, continue recipe.

  3. 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.

    Remove from burner. 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, continue recipe.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat. Add 2 Tbsp. water and demi-glace to hot pan. Bring to a simmer.

    Once simmering, remove from burner. Swirl in remaining butter.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!

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