Staff Pick

Puff Pastry Wrapped Chicken and Shallot Cream

with white cheddar green beans

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Dress for the job you want, they say, and this chicken dons a puff pastry wrap with the intention of being the most scrumptious dinner of your week. Golden and flaky, the puff provides perfect contrast with the tender and juicy chicken. They both sop up the shallot cream like it’s a calling, not just a way to get a paycheck. We consider this pastry wrapped chicken hired, with the intention to promote. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • Info
    1 oz. Shredded White Cheddar Cheese
  • ½ tsp. Garlic Salt
  • 1 Shallot
  • Info
    ¼ oz. Flour
  • 2 tsp. Chicken Base
  • 12 oz. Green Beans
  • Info
    1 Puff Pastry Dough Squares
  • Info
    1 oz. Light Cream Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅗ oz. Butter

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
    619
  • Carbohydrates
    30g
  • Fat
    35g
  • Protein
    48g
  • Sodium
    1686mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot

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 steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, searing 2-4 minutes, then wrapping in putt pastry. Roast until steaks reach minimum internal temperature, 16-18 minutes.

  1. 1

    Prepare the Ingredients

    Peel and mince half the shallot (remaining shallot is yours to do with as you please). Trim ends off green beans and halve. Remove puff pastry from refrigerator. Using the tip of a knife, draw diagonal lines on pastry, about ½" apart. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. This is called scoring. Halve pastry diagonally and refrigerate again. Pat chicken dry, and season both sides with a pinch of pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear until browned, 2-3 minutes per side. Remove chicken to prepared baking sheet and rest, 1 minute. Reserve pan; no need to wipe clean. Remove puff pastry from refrigerator. Wrap rested chicken in puff pastry, scored side up. Tuck pastry ends under chicken. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes. While chicken roasts, cook green beans.

  3. 3

    Cook the Green Beans

    Return pan used to cook chicken to medium-high heat. Add green beans to hot pan and stir. Add ¼ cup water and cover. Reduce heat to medium and cook undisturbed until water is almost entirely evaporated, 8-10 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes Stir in butter and half the garlic salt (reserve remaining for sauce) until butter is melted. Remove from burner. Top with cheese and cover.

  4. 4

    Make the Shallot Cream

    Place a small pot over medium heat and add 2 tsp. olive oil. Add shallot to hot pot and stir occasionally until softened, 2-3 minutes. Add flour and stir constantly until combined, 30 seconds. Stir in ⅓ cup water, chicken base, cream cheese, and remaining garlic salt. Bring to a simmer. Once simmering, stir constantly until thickened slightly, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured in front of card, placing chicken on shallot cream. Bon appétit!

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