Meal Kit
Caprese Chicken Paillard
with garlic Parmesan potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Nigel Palmer
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 4 oz. Grape Tomatoes
- 2 oz. Baby Spinach
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2 oz. Shredded Mozzarella
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2 oz. Basil Pesto
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1 oz. Shredded Parmesan Cheese
- ½ tsp. Garlic Salt
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) 4P6bzWPY
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Calories650
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Carbohydrates40g
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Net Carbs36g
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Fat32g
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Protein54g
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Sodium1720mg
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
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1 Roast the Potatoes
Halve potatoes and cut into 1/4" 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 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 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 1/4".Season chicken on both sides with a pinch of salt. -
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 Finish the Dish
Plate dish as pictured on front of card, topping chicken with pesto. Bon appétit!
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