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
A note about serious food allergies
Crispy, crunchy, savory chicken served with a refreshing salad made with baby spinach and grape tomatoes — what's not to like? Plus, we teach you how to properly bread and shallow fry chicken, a skill that will certainly pay dividends in your future.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Zest and halve lemon. Cut one half into two wedges and juice other half.
Pound the Chicken
Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to 1/8" thickness. Don't worry if chicken tears!
Season both sides with a pinch of salt and pepper.
Coat the Chicken
Place a large non-stick pan on medium-high heat. Add canola oil and let heat, 5 minutes.
While canola oil heats, combine flour and ¼ cup water in a mixing bowl. Place panko in another mixing bowl.
Coat chicken completely in flour-water mixture, shaking off excess. Then place in panko, flipping to coat, pressing gently to adhere.
Set breaded chicken on a plate.
Fry and Bake the Chicken
Test oil temperature by adding a pinch of panko to pan. It should sizzle gently. If it browns immediately, turn heat down and let oil cool slightly. If it doesn't brown, increase heat.
Add one chicken breast to hot oil and cook until golden, 3 minutes per side.
Flip chicken breast again, and cook 1 minute.
Transfer to prepared baking sheet. Repeat with second chicken breast.
Roast in hot oven until thickest part of chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.
While chicken bakes, make salad.
Finish the Dish
Discard mixing bowl contents and wash bowls clean.
In a large washed mixing bowl, combine 2 Tbsp. olive oil, 1 Tbsp. lemon juice, sugar, and salt and pepper to taste. Add spinach, tomatoes, and almonds and toss or stir gently to combine.
Combine mayonnaise, 1 tsp. lemon zest, and a pinch of pepper in another washed mixing bowl.
Plate dish as pictured on front of card, garnishing with lemon wedges and dolloping lemon aioli on top of chicken. Bon appétit!
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