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
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
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.
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
Large 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 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.
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.
Roast the Chicken and Green Beans
Top chicken evenly with mayonnaise and crispy onions, pressing onions gently to adhere.
Add green beans to empty half of baking sheet and 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.
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.
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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