Meal Kit
Crispy Onion-Crusted Chicken Breast and Jalapeño Cornbread Cakes
with blueberry BBQ sauce and green beans
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Mild


Contains: Eggs, Wheat

Chef
Nigel Palmer
Pancakes for dinner! Looks like, but no: these are cornbread cakes, sweet and fluffy and amazingly easy to make for the flavors they contain. And that's not Mrs. Butterworth offering sweet salutations in syrup form: that's a blueberry BBQ sauce that brings new flavor heights to the chicken. And that's not green beans!... Ok, ok, those are green beans. Guess you won't get fooled again. 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)
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- 2 oz. Frozen Blueberries
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- 1 Jalapeño Pepper
- 1½ oz. BBQ Sauce
- 8 oz. Green Beans
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- 13 oz. Boneless Skinless Chicken Breasts
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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Calories861
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Carbohydrates91g
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Fat36g
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Protein42g
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Sodium1648mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 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 follow same instructions as chicken in Steps 1, 2, and 3, roasting pork chops until they reach minimum internal temperature, 5-7 minutes. If green beans need more time, remove pork from baking sheet and roast again, 5-6 minutes.
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1 Prepare the Ingredients
Trim ends off green beans. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. In a mixing bowl, combine corn muffin mix, jalapeño, and ½ cup water until a thick batter forms. Set aside. Pat chicken dry, and season both sides with a pinch of salt and pepper.
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2 Start the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer to one half of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
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3 Roast the Chicken and Green Beans
Top chicken with mayonnaise and crispy onions, pressing onions gently to adhere. Add green beans to empty half of baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil into green beans. Spread into a single layer on their side. Roast in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken and beans roast, make cornbread cakes.
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4 Cook the Cornbread Cakes
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Working in batches if necessary, add four separate ¼ cup scoops of cornbread batter to hot pan. Cook undisturbed until bubbles form on surface and bottom is lightly browned, 2-3 minutes. Gently flip, and cook undisturbed until cooked through and lightly browned, 2-3 minutes. Transfer to a plate and loosely tent with foil to keep warm.
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5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add blueberries and BBQ sauce to hot pan. Bring to a boil, stirring constantly. Once boiling, remove from burner. Plate dish as pictured on front of card, topping cornbread cakes with blueberry sauce. Bon appétit!
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