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, delightful tomato risotto is also the stuff of luxurious lullabies, comforting and filling. (With a bit of fresh broccolini on the side for your health.) Sweet dreams.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • Info
    ⅘ oz. Lemon Garlic Butter
  • Info
    1 oz. Shredded Asiago Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Grated Parmesan
  • 1 Tbsp. Tomato Paste
  • 4 oz. Broccolini
  • Info
    ¼ cup Italian Panko Blend
  • ¾ cup Arborio Rice
  • 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
    835
  • Carbohydrates
    73g
  • Fat
    33g
  • Protein
    55g
  • Sodium
    1677mg

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 salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 4, searing, skin side up, 2-4 minutes, then roasting skin side down until salmon reaches minimum internal temperature, 7-10 minutes.

  • If using NY strip steak, follow same instructions as chicken in Steps 1 and 4, searing on one side, 2-3 minutes, then roasting seared side up until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  • If using ribeye, follow same instructions as chicken in Steps 1 and 4, searing on one side, 3-4 minutes, then roasting seared side up until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  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, half the tomato paste (remaining half is yours to use as you please!), 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 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, lemon garlic butter, ¼ 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 on one side. 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. 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.