Meal Kit
Parmesan-Crusted Chicken
with spring mix and balsamic vinaigrette
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
-
Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 5 oz. Spring Mix
- 4 oz. Grape Tomatoes
-
2 oz. Grated Parmesan
- 1 Shallot
-
¼ cup Panko Breadcrumbs
- ½ oz. Dijon Mustard
- ½ oz. Balsamic Vinegar
- 0.125 oz. Oregano
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) WPeVKbqk
-
Calories600
-
Carbohydrates20g
-
Net Carbs17g
-
Fat33g
-
Protein52g
-
Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Medium 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
Customize It Instructions
-
If using pork chops, follow same instructions as chicken in Steps 1 and 4, cooking undisturbed, 2-3 minutes. Flip, add Parmesan crust, and roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
-
1 Prepare the Ingredients
Stem and mince oregano.
Halve tomatoes.Peel and slice shallot into very thin rounds.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Make the Parmesan Crust
Thoroughly combine Parmesan, panko, 2 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside.
-
3 Make the Balsamic Vinaigrette
In another mixing bowl, combine 1/3 the Dijon (reserve remaining for chicken), balsamic vinegar, oregano, 1/4 tsp. salt, and a pinch of pepper.
Slowly pour in 2 Tbsp. olive oil while whisking or stirring vigorously until thoroughly combined. Set aside. -
4 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 on one side.
Flip chicken, and remove pan from burner. Top 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.Carefully remove from oven and rest chicken, 5 minutes.While chicken rests, make salad. -
5 Make Salad and Finish Dish
Add spring mix, shallot (to taste), and tomatoes to bowl with balsamic vinaigrette. Toss or gently stir to combine.
If desired, slice chicken into 1/2" pieces.Plate dish as pictured on front of card. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
