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.
Prepare the Vegetables
Preheat oven to 375F degrees for the baking of the chicken and asparagus.Quarter the lemon. Chop the onion in to a small dice. Roughly chop the fresh thyme. Pulse the pretzels in a blender or food processor until no large pretzel pieces remain. If you do not have a blender or food processor, you can do this step by hand or with a mortar and pestle.
Bread the Chicken
Place the flour (reserving 2 Tbsp. for sauce), egg, and ground pretzels in three separate shallow bowls or plates. Season each chicken breast on each side with a pinch of salt and pepper. First coat the chicken in flour, then coat the floured chicken in egg, and finally coat the egg-coated chicken with the ground pretzels. Firmly press the pretzels onto the chicken to ensure the pretzels will stick.
Cook the Chicken
Heat a large sauté over medium heat. Add 2 Tsp. olive oil to the pan. When oil and pan are hot, place the chicken in the pan. Cook on each side for about 2-3 minutes or until pretzel costing is beginning to brown. Watch closely, pretzels will brown quickly! When chicken is browned, place on a baking sheet and cook in the oven for another 8-10 minutes, or until chicken is firm, pretzels are crispy and browned, and the chicken reaches an internal temperature of 165F degrees (if using a meat thermometer). Remove from oven and cover until plating.
Roast the Asparagus
While the chicken is cooking, roast the asparagus. Place the asparagus on a small baking sheet, drizzle with 1 Tsp. olive oil, and season with a pinch of salt and pepper. Roast for 7-10 minutes or until fork-tender and beginning to brown. Cover and reserve.
Make the Sauce
Heat a small sauce pan over low-medium heat. Add 2 Tbsp. butter to the pot. When pot and butter are hot, sauté the onion for 2 minutes, or until translucent. When onions are translucent, add 2 Tbsp. flour and stir until incorporated into the butter. Reduce to low heat. Whisk in the milk, mustard, and cheese. Whisk constantly until the cheese is melted and all ingredients are incorporated. Season with salt and pepper to taste.
Plate the Dish
Place a pretzel-crusted chicken breast in the middle of the plate. Lay asparagus against the chicken breast on an angle. Sauce the chicken from one side of the chicken to the other. Garnish and season with a squeeze of fresh, tangy lemon.
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