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
A note about serious food allergies
If you're in the mood for something fresh yet familiar, this dish really delivers. Nutty Parmesan cheese gets a flavor and texture assist from Dijon mustard and panko breadcrumbs for a crusted chicken packed with deliciousness. It's paired with a fresh spring mix, shallot, and grape tomato salad with oregano-balsamic vinaigrette. When comfort meets simplicity, it’s the perfect one-two punch of a weeknight meal.
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.
You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem and mince oregano.
Peel and slice shallot into very thin rounds.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
If using pork chops, follow same instructions.
Make the Parmesan Crust
Thoroughly combine Parmesan, panko, 2 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside.
Make the Balsamic Vinaigrette
In another mixing bowl, combine ⅓ the Dijon (reserve remaining for chicken), balsamic vinegar, oregano, ¼ tsp. salt, and a pinch of pepper.
Slowly pour in 2 Tbsp. olive oil while stirring until thoroughly combined. Set aside.
Cook the Chicken
Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
Flip chicken, and remove pan from burner. Brush chicken with remaining Dijon and top with Parmesan crust.
Place pan in hot oven and roast until crust has lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.
If using pork chops, follow same stovetop instructions and roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
Remove from oven and rest at least 5 minutes.
Finish the Dish
Toss spring mix, shallot (to taste), and tomatoes in bowl with balsamic vinaigrette.
If desired, slice chicken into ½" pieces.
Plate dish as pictured on front of card. Bon appétit!
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