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
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Mediterranean
Chef
Jimmy Madla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
- 3 fl. oz. Canola Oil
- ½ cup Panko Breadcrumbs
- ⅗ oz. Butter
- ½ oz. Flour
- 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)
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Calories540
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Carbohydrates32g
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Net Carbs26g
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Fat27g
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Protein41g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Mallet
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 antibiotic free chicken breasts, follow same instructions.
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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 Parsley 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. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.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 chicken in batter, coating completely. Transfer to bowl with panko and flip until coated on both sides, pressing gently to adhere. -
5 Fry Chicken and Finish Dish
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes.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 parsley butter. Bon appétit!
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