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

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 you!
A note about serious food allergies

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
  • 4 oz. Grape Tomatoes
  • 4 oz. Broccolini
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    1 oz. Grated Parmesan
  • Info
    1 oz. Lemon Garlic Herb Butter
  • Info
    ¼ cup Italian Panko Blend
  • 1 Tbsp. Tomato Paste
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 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.

  2. 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.

  3. 3

    Finish the Risotto

    Add 1/2 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, 1/4 tsp. salt, and a pinch of pepper. Cover and set aside.

    While risotto cooks, roast chicken and broccolini.

  4. 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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