Meal Kit
Pretzel-Crusted Chicken Breast
with pimiento cream and roasted garlic smashed potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Pretzels. They're great with mustard. They're devilishly salty. They're the number three ingredient in snack mixes. (Can't beat rye chips, don't @ us.) And crunchy pretzel crumbled onto a tender chicken breast is a combination that's pure textural contrast, and amazingly delicious. A pimento-inspired cheese sauce ties the entire thing up in a nice tasty bow. Next up, rye chip steak? We're on it.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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¼ cup Pretzel Crumble
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3 oz. Light Cream Cheese
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1 oz. Shredded Cheddar Cheese
- 2 Green Onions
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¾ oz. Roasted Garlic & Herb Butter
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¼ cup Panko Breadcrumbs
- 2 Garlic Cloves
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1 tsp. Roasted Red Pepper Pesto
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) 4PX0NWPm
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Calories810
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Carbohydrates53g
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Net Carbs49g
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Fat45g
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Protein48g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 2 Mixing Bowls
- 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 ahi tuna, pat dry, top both sides with 1 tsp. olive oil, and coat evenly with panko-pretzel mixture, pressing gently to adhere. Follow same instructions as chicken in Step 3, cooking until golden brown and tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until golden brown and pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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If using sirloin steaks, pat dry, top both sides with 1 tsp. olive oil, and coat evenly with panko-pretzel mixture, pressing gently to adhere. Follow same instructions as chicken in Step 3, cooking until golden brown and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
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1 Start Potatoes and Roast Garlic
Cut potatoes into 1" dice.
Combine potatoes, 2 tsp. olive oil, and a pinch of salt in a mixing bowl until coated.Place garlic on a piece of foil and top with 1 tsp. olive oil. Form a pouch around garlic.Place potatoes on prepared baking sheet and spread into a single layer. Reserve bowl; no need to wipe clean. Place garlic pouch on any empty space.Roast in hot oven until tender and beginning to brown, 15-20 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Combine pretzel crumble and panko in another mixing bowl.Pat chicken breasts dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Use a gallon bag for easier clean-up.Remove plastic wrap and top chicken on both sides with 1 tsp. olive oil. Then transfer chicken to bowl with pretzel-panko mixture, coating both sides completely and pressing gently to adhere. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Let heat, 5 minutes.
While oil heats, line a plate with a paper towel.After 5 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.Carefully place chicken in hot oil and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to towel-lined plate and tent with foil to keep warm.While chicken cooks, continue recipe. -
4 Finish the Potatoes
Remove baking sheet from oven. Carefully unwrap garlic. Baking sheet and foil pouch will be hot! Use a utensil.
Transfer potatoes and garlic to reserved potato mixing bowl. Add 2/3 softened cream cheese (reserve remaining for sauce), butter, white portions of green onions, 1/4 tsp. salt, and 1/3 cup water. Mash until creamy. Cover and set aside. -
5 Make Sauce and Finish Dish
Place a small pot over medium heat.
Add remaining cream cheese, 3 Tbsp. water, and a pinch of salt and pepper to hot pot. Bring to a simmer, stirring often.Once simmering, remove from burner. Stir in shredded cheese and pesto.Plate dish as pictured on front of card, topping chicken with sauce and green portions of green onions. Bon appétit!
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