Meal Kit
Goat Cheese-Crusted Chicken
with carrot mash and crispy potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Scott Gorsky
In Your Box (serves 2)
- 2 Russet Potatoes
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 5 fl. oz. Evaporated Whole Milk
- 2 oz. Goat Cheese
- ½ cup Panko Breadcrumbs
- ⅓ oz. Butter
- ¼ oz. Parsley
- 2 Garlic Clove
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.
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Nutrition (per serving)
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Calories860
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Carbohydrates68g
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Net Carbs63g
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Fat42g
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Protein54g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Large Oven-Safe Non-Stick Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Stem and mince parsley. Cut potato into 3/4" cubes. Peel, trim, and cut carrot into 1/2" pieces. Mince garlic. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add panko to hot pan and toast until light golden brown, 30-60 seconds.Remove from burner. Let panko cool 5 minutes. Wipe pan clean and reserve.Combine cooled panko, goat cheese, parsley (reserve a pinch for sauce), 1/4 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside. -
2 Cook the Potatoes
Return pan used to toast panko to medium-high heat and add 2 Tbsp. olive oil. Add potatoes to hot pan and stir, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring halfway through.
Uncover, place pan in hot oven, and roast until golden brown and tender, 20-22 minutes, stirring halfway through.Transfer cooked potatoes to a plate and season with a pinch of salt and pepper.Wipe pan clean and reserve.While potatoes roast, start chicken. -
3 Cook the Chicken
Place chicken breasts on prepared baking sheet. Top each chicken breast evenly with goat cheese-panko mixture, pressing gently to adhere.
Roast until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.Remove from oven and rest 5 minutes.While chicken roasts, make carrot mash. -
4 Make the Carrot Mash
Add carrot pieces to boiling water and cook until very tender, 15-18 minutes.
Drain carrot in a colander. Return to pot and add 1 Tbsp. evaporated milk (reserve remaining for sauce) and 1 tsp. olive oil. Mash until carrot forms a coarse puree. Season with a pinch of salt and pepper.Set aside and keep warm. -
5 Make the Sauce
Return pan used to cook potatoes to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and cook until fragrant, 30 seconds.
Add remaining evaporated milk and bring to simmer. Stir often until slightly thickened, 3-4 minutes.Remove from burner and swirl in butter and remaining parsley.Plate dish as pictured on front of card, placing sauce on a plate and topping sauce with chicken. Bon appétit!
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