Meal Kit
Cherry Glazed Bone-In Chicken Breast
with white cheddar cauliflower gratin
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
- 12 oz. Cauliflower Florets
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- 0.7 oz. Sour Cherry Jam
- ½ fl. oz. Red Wine Vinegar
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Seasoned Salt Blend
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) pq1ZXxO5
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Calories680
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Carbohydrates21g
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Net Carbs17g
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Fat41g
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Protein56g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Small Pot
- 1 Medium 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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Start the Cauliflower Gratin
Cut cauliflower into bite-sized pieces. Place cauliflower in prepared casserole dish and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower.
Roast in hot oven, 10 minutes.Remove from oven. Cauliflower will finish cooking in a later step.While cauliflower roasts, start chicken. -
Cook the Chicken
Pat chicken dry, and season both sides with seasoned salt.
Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes.Flip, and cook until golden brown, 2-3 minutes. Remove pan from heat and reserve for sauce. No need to wipe clean.Transfer to prepared baking sheet, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 24-28 minutes.Rest chicken at least 5 minutes.While chicken cooks, finish the cauliflower gratin. -
Finish the Cauliflower Gratin
Place a small pot over medium heat. Add cream cheese, sour cream, white cheddar cheese, 1 Tbsp. water, and a pinch of salt to hot pot and bring to a simmer.
Once simmering, stir until thickened, 2-3 minutes.Remove from burner. Carefully, pour cheese sauce evenly over cauliflower in casserole dish.Roast again until lightly browned, 15-17 minutes.While cauliflower gratin roasts, make sauce. -
Make the Sauce
Place pan used to cook chicken over medium heat. Add red wine vinegar, mirepoix base, and cherry jam to hot pan. Bring to a simmer.
Once simmering, cook until liquid is reduced by half, 2-3 minutes.Remove from burner. -
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
CUSTOMIZE IT LANGUAGE: Gently pull knife across duck skin on an angle, leaving 1/8" deep line. Repeat on an angle in the opposite direction, creating a diamond pattern. Scoring skin like this allows the crust to brown beautifully. Add duck breasts to cold, medium non-stick pan, skin side down, and place pan over medium heat. Cook until browned and duck reaches a minimum internal temperature of 165 degrees, 12-15 minutes, carefully pouring liquid out of pan periodically as skin renders. If skin becomes too dark, lower heat. Flip, and cook until browned on second side, 2-4 minutes.
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