Meal Kit

Cherry Glazed Bone-In Chicken Breast

with white cheddar cauliflower gratin

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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)

  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 12 oz. Cauliflower Florets
  • Info
    1 oz. Cream Cheese
  • Info
    1 oz. Shredded White Cheddar Cheese
  • 0.7 oz. Sour Cherry Jam
  • ½ fl. oz. Red Wine Vinegar
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 tsp. Seasoned Salt Blend
  • Info
    1 oz. Sour Cream

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
    672
  • Carbohydrates
    19g
  • Fat
    40g
  • Protein
    56g
  • Sodium
    1526mg

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
  1. 1

    Start the Cauliflower Gratin

    Cut cauliflower into bite-sized pieces. Place cauliflower in prepared casserole dish and toss with 2 tsp. olive oil, ¼ 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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