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
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
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
Place puff pastry in fridge until ready to use.
Cut green beans into 1" pieces
Prepare The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Spread mayo evenly on chicken and top with panko.
"Heat 4 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken crust side down to hot pan. Cook undisturbed until browned, 2-3 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes."
Reserve pan; no need to wipe clean.
Bake The Pastry
Place pastry on same tray as chicken and roast in a hot oven until puffed and browned, 12-15 minutes.
Remove from oven and top with Parmesan.
Make The Filling
In the same pan over medium high heat, add 2 tsp olive oil. Add mirepoix mix, green beans, ¼ tsp salt and a pinch of pepper and cook until tender, 4-5 minutes. Add cream and a pinch of salt and bring to a simmer.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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