Culinary Collection
Crispy Asiago Chicken
with roasted broccolini and tomato risotto
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
David Padilla
Tender on the inside, crispy on the outside, and cheesy to boot, this chicken breast will fulfill all your dinner dreams, and maybe a few leftovers at midnight ones as well. The creamy, delightfully tomato risotto is also the stuff of luxurious lullabies, comforting and filling. (With a bit of fresh broccolini strewn through-out for your health.) Sweet dreams.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- ¾ cup Arborio Rice
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1 oz. Lemon Garlic Herb Butter
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1 oz. Grated Parmesan
- 1 Tbsp. Tomato Paste
- 4 oz. Broccolini
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1 oz. Shredded Asiago Cheese
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¼ cup Italian Panko Blend
- 4 oz. Grape Tomatoes
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2 tsp. Chicken Demi-Glace Concentrate
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)
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Calories853
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Carbohydrates76g
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Fat34g
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Protein56g
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Sodium1667mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Medium Pots
- 1 Mixing Bowl
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
Customize It Instructions
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If using wild-caught salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4, searing flesh side of salmon until golden brown, 2-4 minutes, then roasting seared side up until salmon is firm and reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Halve tomatoes. Trim bottom end from broccolini. Combine panko, Asiago, and 1 tsp. olive oil in a mixing bowl. Set aside. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
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2 Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add rice, tomato paste, and tomatoes to hot pot. Stir occasionally until rice is opaque and tomato paste darkens slightly, 1-2 minutes. Add demi-glace and 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
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3 Finish the Risotto
Add ½ cup boiling water from other pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Stir in Parmesan, butter, ¼ tsp. salt, and a pinch of pepper. Cover and set aside. While risotto cooks, roast chicken and broccolini.
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4 Roast the Broccolini and Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and sear undisturbed until browned, 4-5 minutes. While chicken sears, place broccolini on prepared baking sheet and toss with 1 tsp. olive oil, and a pinch of salt and pepper. Spread into a single layer on one side. Transfer chicken, seared side up, to empty side of baking sheet. Top with panko-Asiago mixture, pressing gently to adhere. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Tent roasted chicken with foil.
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5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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