Meal Kit

Crispy Pepper-Crusted Chicken and Balsamic Glaze

with potato-asparagus gratin

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • 5 oz. Asparagus
  • Info
    2 oz. Light Cream Cheese
  • Info
    1 oz. Shredded Mozzarella
  • Info
    ¼ cup Panko Breadcrumbs
  • ⅔ oz. Balsamic Glaze
  • Info
    ½ oz. Crispy Red Peppers
  • Info
    0.42 oz. Mayonnaise
  • ½ tsp. Seasoned Salt Blend

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Oven-Safe Casserole Dish
  • 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
  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus and slice into 1/4" pieces (leave tips intact).

    Peel and slice potatoes into thin rounds.

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add potatoes to hot pan. Cover, and cook until slightly tender, 3-5 minutes.

    Uncover, and add asparagus, seasoning blend, and a pinch of salt and pepper. Stir occasionally until asparagus is lightly charred and tender, but still crisp, 2-3 minutes.

    Stir in cream cheese, 1/4 cup water, and a pinch of salt. Bring to a simmer.

    Once simmering, remove from burner.

  3. 3

    Bake the Gratin

    Place half the potato-asparagus mixture into prepared casserole dish. Top evenly with half the cheese and half the panko. Repeat layering with remaining potato-asparagus mixture, cheese, and panko. Reserve pan; no need to wipe clean.

    Bake in hot oven until cheese is melted and potatoes are tender, 17-19 minutes.

    While gratin bakes, cook chicken.

  4. 4

    Cook the Chicken

    Return pan used to cook gratin to medium heat and add 2 tsp. olive oil.

    Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner. Remove chicken to a plate and tent with foil.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken evenly with mayonnaise and crispy red peppers, pressing gently to adhere. Drizzle chicken with balsamic glaze. Bon appétit!

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