with Parmesan garlic-roasted fingerling potatoes and broccoli
Prep & Cook Time:50-60 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 is 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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
If using ribeye, follow same instructions as chicken in Steps 2 and 3, cooking until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve
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, cut side down, on one side of sheet and roast in hot oven, 15 minutes.
While broccoli roasts, prepare ingredients.
Prepare Ingredients and Bread Chicken
Cut broccoli into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken breasts dry, and season both sides with a pinch of salt and 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.
Finish the Potatoes and Broccoli
Combine broccoli, 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper in a mixing bowl.
After 15 minutes, carefully remove baking sheet from oven. Place broccoli on empty half. Baking sheet will be hot! Use a utensil. Roast again until potatoes and broccoli are tender, 14-16 minutes.
While potatoes and broccoli roast, cook chicken
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 Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan 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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