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Hot Honey Bacon-Crusted Chicken
with Rockefeller mashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Laura Alpern
We’ve combined spicy, sweet, and salty flavors all in one to perfectly coat a tender and juicy piece of chicken. And what goes great with chicken? Mashed taters, of course! But not just regular mashed potatoes, we’ve hooked you up with Rockefeller! We at Home Chef know the best way to help you eat your veggies.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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10 oz. Mashed Potatoes
- 2 oz. Baby Spinach
- 1 oz. Crumbled Bacon
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¼ cup Panko Breadcrumbs
- ½ oz. Hot Honey
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0.42 oz. Mayonnaise
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⅓ oz. Butter
- 2 Garlic Cloves
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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Calories630
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Carbohydrates41g
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Net Carbs37g
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Fat33g
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Protein44g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large 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
Customize It Instructions
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If using pork chops, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Mince garlic.
Pat chicken dry and season both sides with a pinch of salt and pepper.Spread mayonnaise evenly on one side of chicken.Combine panko and bacon on a plate and spread into an even layer. Place chicken, mayonnaise-side down, onto panko mixture, pressing gently to adhere to one side. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken, topping-side down first, 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.While chicken cooks, continue recipe. -
3 Start the Mashed Potatoes
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic to hot pan and cook until fragrant and lightly browned, 30-60 seconds.
Add spinach and stir occasionally until wilted, 1-2 minutes. -
4 Finish Mashed Potatoes and Finish Dish
Add mashed potatoes, butter, and a pinch of salt to hot pan. Stir vigorously until combined and heated through, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card, topping chicken with hot honey (to taste). Bon appétit!
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