Meal Kit

Chicken Scallopini and Comeback Sauce

with loaded potatoes and broccoli

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ oz. Crumbled Bacon
  • Info
    2 fl. oz. Comeback Sauce
  • Info
    ½ cup Panko Breadcrumbs
  • 8 oz. Broccoli Florets
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Sour Cream
  • Info
    1 tsp. Ranch Seasoning
  • 12 oz. Red Potatoes

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Start Potatoes and Prepare Broccoli

    Cut each potato into 4-6 equally-sized wedges. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil. Spread into a single layer and roast in hot oven, 10 minutes. While potatoes roast, cut broccoli into bite-sized pieces.

  2. 2

    Finish the Vegetables

    Carefully remove baking sheet from oven. Stir in broccoli, bacon, and 1 tsp. olive oil. Baking sheet will be hot! Use a utensil. Roast again in hot oven until vegetables are tender and browned, 10-12 minutes. Carefully remove baking sheet from oven. Stir in seasoning blend and cheese until combined. Let cheese melt, 3 minutes.
    While vegetables roast, prepare chicken.

  3. 3

    Prepare the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Cut each breast into 3 pieces width-wise. Cover chicken breast pieces with plastic wrap and use a heavy object to pound to an even 1/8" thickness. Top one side evenly with panko, pressing gently to adhere.

  4. 4

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add chicken, panko-side down, to hot pan and cook undisturbed until browned on first side, 2-3 minutes. Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce and vegetables with sour cream. Bon appétit!

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