Crispy Asiago Chicken

with roasted broccolini and tomato risotto

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

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 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)

  • Info
    1 oz. Lemon Garlic Herb Butter
  • Info
    1 oz. Grated Parmesan
  • 13 oz. Boneless Skinless Chicken Breasts
  • ¼ oz. Parsley
  • 1 Tbsp. Tomato Paste
  • 4 oz. Broccolini
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    ¼ cup Italian Panko Blend
  • 4 oz. Grape Tomatoes
  • ¾ cup Arborio Rice

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
    839
  • Carbohydrates
    74g
  • Fat
    33g
  • Protein
    56g
  • Sodium
    1539mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 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
  1. 1

    Prepare the Ingredients

    Mince parsley, leaves and stems. Halve tomatoes. Trim bottom end from broccolini. Combine panko, Asiago, and 1 tsp. olive oil in a mixing bowl. Set aside. Pat chicken breast dry, and season both sides with a pinch of salt and pepper.

  2. 2

    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, ¼ tsp. salt, and a pinch of 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. While chicken and broccolini roasts, start risotto.

  3. 3

    Start the Risotto

    Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add rice and tomatoes to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 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.

  4. 4

    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, tomato paste, butter, broccolini, ¼ tsp. salt, and a pinch of pepper.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing meal with parsley. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.