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
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 4 oz. Grape Tomatoes
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2 oz. Shredded Mozzarella
- 2 oz. Baby Spinach
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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) GqnVzRqW
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Calories650
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Carbohydrates40g
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Net Carbs35g
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Fat32g
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Protein55g
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Sodium1700mg
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 potato slices on prepared baking sheet with 1 Tbsp. olive oil and garlic salt. Massage seasoning and oil into potatoes.Spread into a single layer and roast in hot oven, 20 minutes.Carefully, remove from oven. Top evenly with Parmesan. Roast again until golden brown and tender, 5-7 minutes.While potatoes roast, make topping. -
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, tomatoes, and a pinch of salt and pepper to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.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 an even 1/4" thickness. -
4 Cook the Chicken
Return pan used to make topping to medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.
Flip chicken and top evenly with topping, then mozzarella. Cover, and cook until cheese has melted and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.Remove from burner. -
5 Plate the Dish
Plate dish as pictured on front of card, topping chicken with pesto. Bon appétit!
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