Meal Kit

Pretzel-Crusted Chicken Breast

with pimiento cream and roasted garlic smashed potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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. Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • Info
    3 oz. Light Cream Cheese
  • Info
    ¼ cup Pretzel Crumble
  • 2 Green Onions
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ¼ cup Panko Breadcrumbs
  • 2 Garlic Cloves
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    800
  • Carbohydrates
    52g
  • Fat
    44g
  • Protein
    48g
  • Sodium
    1610mg

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

  • 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.

  • 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.

  • 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.

  1. 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. 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. 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. 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. 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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