Family Meal Kit
Potato Chip-Crusted Chicken
with cheesy potatoes and asparagus
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 12 oz. Asparagus
- 4 oz. Light Sour Cream
- 2 oz. Potato Sticks
- 2 oz. Shredded Cheddar Cheese
- 2 tsp. Buttermilk-Dill Seasoning
- 6 Chive Sprigs
- 1 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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Calories540
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Carbohydrates49g
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Net Carbs44g
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Fat20g
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Protein41g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Coarsely crush potato sticks.
Slice potatoes into very thin rounds.Trim woody ends from asparagus. Mince chives.Pat chicken dry. Season both sides with half the buttermilk-dill seasoning (reserve remaining for crema) and a pinch of salt and pepper. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet. Spread into a single layer and spray with cooking spray. Top evenly with cheese, half the chives (reserve remaining for garnish), and garlic salt. Have a little sous chef around? With supervision, have them help prepare the potatoes.
Roast in hot oven until cheese has melted and potatoes are tender, 15-20 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
4 Cook the Asparagus
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Roll occasionally until tender, but still crisp, 8-10 minutes.If asparagus are thinner than a pencil, check for doneness sooner.Remove from burner.While asparagus cooks, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine sour cream and remaining buttermilk-dill seasoning.
Plate dish as pictured on front of card, topping chicken with crema, then potato sticks, pressing gently to adhere. Garnish with remaining chives. Bon appétit!
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