Meal Kit

Caprese Chicken Paillard

with garlic Parmesan potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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 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

How many awesome things can we put on one succulent chicken breast? Let's count. Number one: healthy mineral-y spinach, which does a body good. Number two: tart juicy tomatoes, giving flavor to cuisines worldwide for a millennia and more. The third thing we top our chicken with is gooey good mozzarella. And last, but not least, an herbaceous dollop of basil pesto. How many things can we pile on delicious chicken? Let's start with four.

In Your Box (serves 2)

  • 2 oz. Baby Spinach
  • 4 oz. Grape Tomatoes
  • Info
    2 oz. Shredded Mozzarella
  • 12 oz. Yukon Potatoes
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Shredded Parmesan Cheese
  • 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
    654
  • Carbohydrates
    40g
  • Fat
    32g
  • Protein
    54g
  • Sodium
    1722mg

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. Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and garlic salt. Massage oil and garlic salt into potatoes. Spread into a single layer and roast in hot oven, 20 minutes. Carefully remove from oven and top with Parmesan. Roast again until golden brown and tender, 5-7 minutes. While potatoes roast, prepare topping.

  2. 2

    Prepare the Topping

    Coarsely chop spinach. Halve tomatoes. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir occasionally until softened, 1-2 minutes. Add spinach and cook until wilted, 1-2 minutes. Season with a pinch of salt and pepper and remove from burner. 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". Season chicken on both sides with a pinch of salt.

  4. 4

    Cook the Chicken

    Return pan used to make 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 on one side. Flip chicken and top evenly with topping, then mozzarella. Cover, and cook until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Remove from burner.

  5. 5

    Finish the Dish

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

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