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
Carolina BBQ sauce is unique: unique for its use of mustard, unique for its nicely gold color, and unique for being fork-licking deliciousness. Add a bit of sweet honey, and you've got Nirvana in a bowl, Valhalla in a bottle, heaven on this crispy delicious chicken. Go ahead and put this gold on the green beans and potatoes… we won't tell.
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
Large Non-Stick Pans
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
Make the Cordon Bleu Potatoes
Halve potatoes. Cut halves into ½" half-moons.
Place potato slices on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Massage oil and salt into potatoes.
Spread into a single layer and roast in hot oven until browned and tender, 25-30 minutes, flipping once halfway through.
Carefully, push potatoes together and top with cheese and bacon. Baking sheet will be hot; use a utensil. Roast again until cheese melts and bacon is crispy, 3-5 minutes.
While potatoes roast, make BBQ sauce.
Make the BBQ Sauce
Combine BBQ sauce, half the honey, and a pinch of pepper in a mixing bowl. Taste, and add remaining honey, if desired. Set aside.
Prepare the Chicken
Pat chicken breasts dry.
Cover chicken breasts with plastic wrap and use a heavy object to pound to an even ½" thickness.
Combine 2 Tbsp. water and flour in another mixing bowl until no lumps remain. Place panko on a plate.
Add pounded chicken to water-flour mixture and coat completely. Transfer to plate with panko and flip until coated, pressing gently to adhere.
Place coated chicken on a plate. Repeat with second piece.
Fry the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes.
After 5 minutes, test oil temperature by adding a pinch of panko 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 4-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Transfer chicken to towel-lined plate.
While chicken cooks, cook green beans.
Cook Green Beans and Finish Dish
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally until lightly browned, 4-5 minutes.
Stir in ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until green beans are tender, 4-5 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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