Meal Kit

Crispy Walnut Panko Chicken

with balsamic cherry and spinach salad & roasted apple

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Tree Nuts (Walnuts), Milk, Wheat

Calories Conscious
Carb Conscious
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

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • ¼ oz. Dijon Mustard
  • ½ oz. Balsamic Vinegar
  • 1 Gala Apple
  • Info
    2 Tbsp. Italian Panko Blend
  • 2 oz. Baby Spinach
  • Info
    1 oz. Garlic & Herb Goat Cheese
  • 0.7 oz. Sour Cherry Jam
  • Info
    1 oz. Walnut Halves

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
    570
  • Carbohydrates
    27g
  • Fat
    31g
  • Protein
    41g
  • Sodium
    1260mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

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

    Peel apple, quarter, and remove core. Cut into 1/2" dice.

    Finely chop walnuts.

    In a mixing bowl, combine panko and walnuts. Set aside.

    Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Prepare the Chicken

    Spread half the mustard (reserve remaining for dressing) on one side of chicken breasts. Top with walnut-panko mixture, pressing gently to adhere.

  3. 3

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken, panko-side down, to hot pan. Cook until browned, 2-3 minutes per side.

    Transfer chicken, panko-side up, to one side of prepared baking sheet. Wipe pan clean and reserve.

  4. 4

    Roast the Chicken and Apple

    Place apple on empty half of baking sheet. Drizzle with 1 tsp. olive oil and a pinch of salt.

    Roast in hot oven until apples are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While chicken and apple roast, make dressing.

  5. 5

    Make Dressing and Finish Dish

    Return pan used to sear chicken to medium-high heat. Add cherry jam, vinegar, 2 Tbsp. water, and a pinch of salt to hot pan. Bring to a simmer.

    Once simmering, stir constantly until reduced by half, 1-2 minutes.

    Remove from burner. Carefully transfer to another mixing bowl. Add remaining mustard and stir to combine. Set aside to cool, 10 minutes.

    Once cooled, add 2 tsp. olive oil, stirring constantly until smooth. If too thick, add 1 tsp. water, if desired.

    Plate dish as pictured on front of card, topping spinach with roasted apples and goat cheese (crumbling, if necessary). Top with chicken and drizzle with dressing. Bon appétit!

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