Crispy Pepper Crusted Chicken and Balsamic Glaze Sauce
with cheesy asparagus gratin
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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.
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 woody ends off asparagus and slice into ¼" pieces (leave tips intact).
Peel and slice potatoes into thin rounds.
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.
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.
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.
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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