Meal Kit

Caprese Chicken Paillard

with garlic Parmesan potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ tsp. Garlic Salt
  • 2 oz. Baby Spinach
  • 12 oz. Yukon Potatoes
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    2 oz. Shredded Mozzarella
  • 2 oz. Roasted Red Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 Tbsp. Basil Pesto

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large 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
  1. 1

    Roast the Potatoes

    Halve potatoes and cut into ¼" slices. Season with 1 Tbsp. olive oil and garlic salt and massage seasoning into potatoes. Spread into a single layer on prepared baking sheet and roast in hot oven, 20 minutes. Carefully remove from oven and sprinkle potatoes with Parmesan cheese. Roast again until golden brown and tender, 5-7 minutes.

  2. 2

    Prepare the Topping

    Coarsely chop spinach. Coarsely chop tomatoes. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add spinach and tomatoes to hot pan and cook until spinach is wilted, 1-2 minutes. Season with a pinch of salt and pepper and remove from heat. Transfer topping to a plate. Wipe pan clean and reserve.

  3. 3

    Prepare the Chicken

    Pat chicken breasts dry. On a clean work surface, cover chicken with plastic wrap. You may also use a gallon freezer bag. Using a heavy object, gently pound to a uniform thickness of ¼".

  4. 4

    Cook the Chicken

    Return pan used to make cooking topping to medium-high heat and add 2 tsp. olive oil. Add pounded chicken to hot pan and cook undisturbed until browned, 2-3 minutes. Flip chicken and top with vegetable mixture and then mozzarella cheese. Cover and cook until chicken has reached a minimum internal temperature of 165 degrees and cheese is melted, 3-4 minutes.

  5. 5

    Plate the Dish

    Plate dish as pictured on front of card, topping chicken with pesto. Bon appétit!

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