Meal Kit
Crispy Chicken with Parsley Butter
and garlic green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Jimmy Madla
In honor of our 10th Birthday in June, Home Chef is celebrating a decade of deliciousness by giving home cooks the chance to try our Top 10 Greatest Hits of all time — like this meal! This chicken has serious flavor. It's breaded in panko, fried, and topped with a compound butter that melts even the taste buds. Crisp, tender green beans round out this delightful meal that will leave you satisfied and full. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
- 6 fl. oz. Canola Oil
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½ cup Panko Breadcrumbs
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1 oz. Flour
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⅗ oz. Butter
- ¼ oz. Parsley
- 2 Garlic Cloves
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) 8O7Le43D
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Calories580
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Carbohydrates27g
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Net Carbs22g
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Fat35g
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Protein40g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
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 pork chops, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Stem and mince parsley.
Trim ends off green beans, if necessary.Mince garlic.Pat chicken dry. -
2 Make Butter and Prepare Chicken
In a mixing bowl, combine softened butter, half the parsley (reserve remaining for breading), and half the garlic (to taste; reserve remaining for green beans). Form butter mixture into two evenly-sized disks. Set aside.
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object to an even 1/3" thickness. A disposable gallon-size bag also works for pounding chicken, and leaves less mess!Unwrap chicken and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Roast the Green Beans
Place green beans on prepared baking sheet and toss with 1 tsp. olive oil, remaining garlic, 1/2 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until green beans are tender but still crisp, 11-15 minutes.While green beans roast, continue recipe. -
4 Bread the Chicken
Combine flour and 1/4 cup water in another mixing bowl until a thin batter forms.
Combine panko and remaining parsley in another mixing bowl.Place a large non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes.While oil heats, dredge a chicken breast in flour batter, coating completely. Then place in panko, coating completely and pressing gently to adhere. Repeat with second chicken breast. -
5 Fry Chicken and Finish Dish
Line a plate with a paper towel.
Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Carefully add chicken to hot oil. Flip every 3-5 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.Remove from burner. Transfer chicken to towel-lined plate. Season with 1/4 tsp. salt.Plate dish as pictured on front of card, topping chicken with butter. Bon appétit!
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