Meal Kit
Culinary Collection
Herbed Cheese and Artichoke Chicken Milanese
with roasted potatoes and rosemary tomatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
Today we have such culinary debates as whether a hot dog is a sandwich, or whether mac and cheese belong as ice cream, but the ancient Romans and Greeks had a much more basic one: is the artichoke food? They thought of it mostly as a flower! (And they ate it as a flower!) We know better than the ancients… the briny delight of artichokes stuffs this chicken with great flavor, along with herbaceous cheese. Artichokes are food, and the hot dog is a sandwich… whoops, we said too much.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 4 oz. Grape Tomatoes
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2 oz. Basil & Chive Cheese Spread
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½ cup Panko Breadcrumbs
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¼ cup Tempura Mix
- 1 oz. Artichoke Hearts
- 2 Garlic Cloves
- 1 Rosemary Sprig
- ½ tsp. Seasoned Salt Blend
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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Calories780
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Carbohydrates65g
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Net Carbs60g
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Fat40g
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Protein43g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Oven-Safe 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
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1 Prepare the Ingredients
Cut potatoes into 1" dice.
Finely chop artichokes.Halve tomatoes.Stem and mince rosemary.Thinly slice garlic. In a mixing bowl, combine artichokes and cheese spread. Set aside.In another mixing bowl, combine tempura and 4 Tbsp. water until a thin batter forms. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Set aside. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and half the seasoned salt blend (reserve remaining for chicken). Spread into a single layer.
Roast in hot oven until golden-brown, 18-20 minutes.While potatoes roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry. Cover chicken with plastic wrap and pound with a heavy object to an even 1/4" thickness. Remove plastic wrap and season chicken on both sides with remaining seasoned salt blend.
Evenly spread panko on a plate.Dip chicken in bowl with tempura batter and coat evenly. Transfer to plate with panko, coating both sides, pressing gently to adhere. -
4 Cook the Chicken
Place a large oven-safe non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add chicken to hot pan and cook until golden-brown, 4-6 minutes per side.
Remove from burner. Push chicken to one side of pan and top each with a dollop of artichoke-cheese mixture. On empty side, combine tomatoes, 2 tsp. olive oil, garlic, and 1 tsp. rosemary. Pan will be hot! Use a utensil.Transfer pan to hot oven and roast until tomatoes blister and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, mixing potatoes with tomatoes. Bon appétit!
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