Meal Kit

Crispy Pepper Crusted Chicken and Balsamic Glaze Sauce

with cheesy asparagus gratin

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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

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 ¼" pieces (leave tips intact). Peel and slice potatoes into thin rounds.

  2. 2

    Cook The Vegetables

    Place a large nonstick pan over medium heat and add 2 tsp. olive oil. Add potatoes, cover and cook 3-5 minutes or until slightly tender. Remove lid and add asparagus, seasoning blend, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 2-3 minutes. Stir in cream cheese and ¼ cup water. Bring to a simmer. Transfer to a bowl. Reserve pan; no need to wipe clean.

  3. 3

    Make Gratin

    Place half of the asparagus mixture into prepared casserole dish. Top with half the cheese and panko. Repeat layer one more time. Place in hot oven and bake until cheese is melted and potatoes are tender, 17-19 minutes.

  4. 4

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. In the same pan over medium heat, 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 chicken to a plate and tent with foil. Remove from burner.

  5. 5

    Finish The Dish

    Spread mayo evenly on chicken and top with crispy red peppers. Plate dish as pictured on front of card, topping chicken with balsamic glaze. Bon appétit!

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