Meal Kit
Culinary Collection
Pepper Jelly Glazed Crispy Chicken
with cheesy mashed potatoes and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
Sandwich makers all around the country (and probably the world) have figured out the secret of combining crispy fried chicken and some sweet and spicy (and sticky!) sauce. But who needs the bread? We don't need the bread here to coat this crispy, delightful chicken with jalapeño jelly, with a dash of lemon mixed in. Crispy, sweet, spicy, sticky; this meal has it all… except the bread.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 10 oz. Red Potatoes
- 8 oz. Green Beans
- 1 Lemon
- 3 oz. Hot Jalapeno Jelly
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2 oz. Shredded Cheddar Cheese
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¼ cup Panko Breadcrumbs
- 6 Chive Sprigs
- 1 tsp. Cajun Seasoning
- ½ tsp. Garlic Salt
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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Calories730
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Carbohydrates70g
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Net Carbs64g
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Fat32g
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Protein48g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 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
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Steps 2, 3, and 4, searing, panko-side down, until browned, 3-4 minutes, then roasting, seared side up, until pork reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using salmon, pat dry and season flesh side with half the seasoning blend and panko. Follow same instructions as chicken in Steps 3 and 4, searing, panko-side down, until browned, 2-4 minutes, then roasting, seared side up, until salmon reaches minimum internal temperature, 7-10 minutes.
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1 Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-16 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add cheese, half the potato cooking water (reserve remaining for adjusting), garlic salt, and half the chives (prepared in a later step; reserve remaining for garnish). Mash until creamy. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, prepare ingredients. -
2 Prepare the Ingredients
Halve lemon. Cut one half into wedges and juice remaining half.
Trim ends off green beans.Thinly slice chives.Pat chicken breasts dry. Season both sides with half the Cajun seasoning (reserve remaining for after frying).Place panko on a plate. Transfer chicken to plate with panko and coat one side, pressing gently to adhere. -
3 Start the Chicken
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let heat, 3 minutes.
After 3 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Lay chicken breasts away from you, panko side down, in hot pan, and sear until golden-brown, 3-5 minutes on one side.While chicken cooks, start green beans. -
4 Roast Green Beans and Finish Chicken
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, and a pinch of salt and pepper. Massage oil, salt, and pepper into green beans.
Spread into a single layer. Roast in hot oven, 5 minutes.Carefully remove baking sheet from oven and push green beans to one side. Transfer chicken to prepared baking sheet, seared side up. Top with remaining Cajun seasoning.Roast in hot oven until green beans are fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken and green beans roast, make sauce. -
5 Make Sauce and Finish Dish
Place hot jalapeño jelly in a microwave-safe bowl. Microwave until melted, 1-2 minutes.
Carefully remove from microwave. Add 2 tsp. lemon juice and stir to combine. Plate dish as pictured on front of card, topping mashed potatoes with remaining chives and chicken with sauce. Squeeze lemon wedges over green beans to taste. Bon appétit!
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