All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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!)
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
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 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.
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.
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.
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.
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.
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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