All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Get all the cheesy goodness of a fondue-type sauce without the cheesy badness of the 1970s. You won't need any polyester bell-bottoms or pet rocks for this creamy Parmesan and chive sauce, which delightfully smothers a succulent chicken breast. A pepper-y salad of arugula, crunchy apples, and almonds makes this calorie- and carb-conscious meal totally groovy. To the max, man.
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
Medium 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
Quarter apple and remove core. Cut into thin slices.
Trim ends off celery and cut into thin slices at an angle.
Coarsely chop almonds.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Rest cooked chicken at least 3 minutes and tent with foil.
Wipe pan clean and reserve.
While chicken roasts, make sauce.
Make the Sauce
Return pan used to sear chicken to medium-high heat. Add cream and a pinch of salt to hot pan and bring to a boil.
Once boiling, remove from burner. Stir in Parmesan and half the chives (reserve remaining for garnish) until smooth.
If sauce is too thick, add water 1 Tbsp. at a time until desired consistency is reached.
Make the Salad
Combine seasoned rice vinegar, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Add apple, celery, and arugula to bowl and toss to combine.
Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with sauce, sauce with remaining chives, and salad with almonds. Bon appétit!
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