with Parmesan garlic-roasted fingerling potatoes and broccoli
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
A note about serious food allergies
Crispy, crunchy chicken as all the rage, and always has been. And why not? There's something amazing about the contrast of a coating of pure crunch and the tender, juicy meat underneath. And this chicken not only has that two-step, but a creamy, cheesy pesto sauce, a new layer of deliciousness to heap on your plate. All the rage, timeless classic… delicious either way.
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
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
Start the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for broccoli), and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer on one side of sheet and roast in hot oven until beginning to soften, 15 minutes.
Add the Broccoli
While potatoes roast, cut broccoli into bite-sized pieces. Season with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper in a mixing bowl.
After 15 minutes, add broccoli to empty half of baking sheet (use caution: sheet will be hot) and continue roasting until potatoes are golden-brown and tender and broccoli has softened, 14-16 minutes.
While potatoes and broccoli roast, prepare ingredients.
Prepare Ingredients and Bread Chicken
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place panko on a plate. Coat chicken evenly with mayonnaise on both sides. Place chicken on panko and flip until coated, pressing gently to adhere.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 4 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. Wipe pan clean and reserve.
Make the Sauce and Finish the Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and cook, 1 minute.
Add cream cheese, pesto, green portions of green onions, and ¼ cup water. Bring to a simmer.
Once simmering, stir until combined. Remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan. Bon appétit!
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