Culinary Collection

Hazelnut Butter Chicken Breast

with garlic mashed potatoes and honey-rosemary carrots

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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 you!
A note about serious food allergies

Hazelnut and chocolate are a famous duo, well-known and regarded as that spread whose name rhymes with "Rut Ella." But have tried hazelnut and rich, creamy butter? Mounted atop a succulent chicken breast, with flavor melting down into the fibers and tendons, all nutty, dairy delight in every bite? No time like the present! Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Light Cream Cheese
  • ½ tsp. Seasoned Salt Blend
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • 12 oz. Yukon Potatoes
  • 1 Rosemary
  • ½ fl. oz. Honey
  • 12 oz. Carrot
  • Info
    1 oz. Butter
  • Info
    ½ oz. Hazelnut Pieces

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
    737
  • Carbohydrates
    54g
  • Fat
    39g
  • Protein
    45g
  • Sodium
    1593mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 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

Customize It Instructions

  • If using NY Strip Steak, follow same instructions as chicken in Steps 2 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.

  1. 1

    Make the Mashed Potatoes

    Cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by cold water to a boil over medium-high heat. Cook until potatoes are fork-tender, 12-15 minutes. Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot. Add cream cheese, 2 Tbsp. potato cooking water, garlic and herb butter, and a pinch of salt. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes cook, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½"-wide by 2"-long sticks. Stem and coarsely chop rosemary. Finely chop hazelnuts. Combine chopped hazelnuts and softened plain butter in a mixing bowl. Set aside. Pat chicken breasts dry and season both sides with seasoned salt and a pinch of pepper.

  3. 3

    Roast the Carrot

    Place carrot on prepared baking sheet and toss with 2 tsp. olive oil, 1 tsp. rosemary (use more if desired) ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender and lightly browned, 15-18 minutes. Drizzle roasted carrot with honey. While carrot roasts, cook chicken.

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 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 from burner. Rest chicken, 3 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with hazelnut butter. Bon appétit!

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