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