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Crispy Pretzel Chicken Breast with Cherry Mostarda

and white cheddar broccoli

Prep & Cook Time: 20-30 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, 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

You can do a crispy chicken breast in about a thousand ways, but covered with pretzel is a salty good crunch you can take to the bank. (Why you would take it to the bank, unsure; but you live your best life.) And it comes together right quick, in less than 30 minutes, using a technique so surefire you can hang your hat on it. (Hard to hang your hat on a recipe card, but hey, you do you.)

In Your Box (serves 2)

  • 12 oz. Broccoli Florets
  • 12 oz. Boneless Skinless Chicken Breasts
  • 6 fl. oz. Canola Oil
  • Info
    1 oz. Shredded White Cheddar Cheese
  • 2 Green Onions
  • Info
    ¼ cup Pretzel Crumble
  • ¾ oz. Dijon Mustard
  • 0.7 oz. Sour Cherry Jam
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Crispy Fried Onions

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
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 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

    Cut broccoli into bite-sized pieces, if necessary.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Combine mustard, cherry jam, and 1 1/2 tsp. water in a mixing bowl. Set aside.

    Combine pretzel crumble, panko, and a pinch of salt on a plate.

  2. 2

    Prepare the Chicken

    Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.

    While oil heats, pat chicken breasts dry.

    Tansfer chicken to plate with pretzel-panko mixture and flip until coated on both sides, pressing gently to adhere.

  3. 3

    Fry the Chicken

    Line a plate with a paper towel. Test oil temperature by adding a pinch of pretzel-panko mixture to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

    Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.

    Remove from burner. Transfer chicken to towel-lined plate. Season with a pinch of salt. Rest, at least 5 minutes.

    While chicken fries, cook broccoli.

  4. 4

    Cook Broccoli and Finish Dish

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli, white portions of green onions, 1/4 tsp. salt, a pinch of pepper, and 1/3 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.

    Uncover, and stir occasionally until tender, 2-3 minutes.

    Remove from burner. Top with shredded cheese and let melt, 1-2 minutes.

    Plate dish as pictured on front of card, topping chicken with mustard-cherry sauce and garnishing broccoli with crispy onions and green portions of green onions. Bon appétit!

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