Meal Kit

Panko-Crusted Chicken and Creamy Pesto Sauce

with Parmesan garlic-roasted fingerling potatoes and broccoli

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • Info
    2 Tbsp. Basil Pesto
  • Info
    0.42 oz. Mayonnaise
  • Info
    ¼ cup Italian Panko Blend
  • 12 oz. Fingerling Potatoes
  • Info
    ½ oz. Grated Parmesan
  • 2 Green Onions
  • 4 oz. Broccoli Florets

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
    675
  • Carbohydrates
    43g
  • Fat
    32g
  • Protein
    47g
  • Sodium
    1632mg

Recipe Steps

You Will Need

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

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
  1. 1

    Roast The Potatoes and Broccoli

    Halve potatoes lengthwise. Cut broccoli into bite-sized pieces. Place potatoes and broccoli on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While vegetables roast, prepare ingredients.

  2. 2

    Prepare Ingredients and Bread Chicken

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place panko on a plate. Coat chicken evenly with mayonnaise on both sides. Place chicken on panko and flip until coated, pressing gently to adhere.

  3. 3

    Cook The Chicken

    Place a medium non-stick pan over medium heat and add 4 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 chicken to a plate and tent with foil. Wipe pan clean and reserve.

  4. 4

    Make The Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and cook, 1 minute. Add cream cheese, pesto, green portions of green onions, and ¼ cup water. Bring to a simmer. Once simmering, stir until combined. Remove from burner.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan. Bon appétit!

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