Meal Kit
Puff the Pastry Chicken
with shallot cream and white cheddar green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsFiber RichOver 30g protein
Chef
Ryan Pugh
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 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Green Beans
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2 oz. Puff Pastry Dough Square
- 1 Shallot
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1 oz. Shredded White Cheddar Cheese
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1 oz. Cream Cheese
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⅗ oz. Butter
- 2 tsp. Chicken Broth Concentrate
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¼ oz. AP Flour
- ½ 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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Calories600
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Carbohydrates31g
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Net Carbs25g
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Fat33g
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Protein45g
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Sodium1630mg
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
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If using antibiotic free chicken, pat dry. Follow same instructions.
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1 Prepare the Ingredients
Peel and mince half the shallot (remaining is yours to use as you please!).
Trim ends off green beans, if necessary, and halve.Remove puff pastry from refrigerator. Using the tip of a knife, draw diagonal lines on pastry, about 1/2" 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 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear until browned on both sides, 2-3 minutes.
Remove from burner. Transfer chicken to prepared baking sheet. Rest, 1 minute.Reserve pan; no need to wipe clean.Remove puff pastry from refrigerator. Wrap puff pastry around chicken, cut-side up. Tuck pastry ends under chicken. Chicken will be hot! Use caution.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.While chicken roasts, continue recipe. -
3 Cook the Green Beans
Return pan used to cook chicken to medium-high heat.
Add green beans to hot pan and stir occasionally until coated in oil from pan.Add 1/4 cup water. Cover and reduce heat to medium. 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 shredded cheese, cover, and let melt.While cheese melts, continue recipe. -
4 Make the Shallot Cream
Place a small pot over medium heat and add 1 tsp. olive oil. Add shallots to hot pot and stir occasionally until softened, 2-3 minutes.
Add flour and stir constantly until combined and no dry flour remains, 30-45 seconds.Stir in 1/3 cup water, chicken base, softened cream cheese, and remaining garlic salt (to taste). Bring to a simmer.Once simmering, stir constantly until thickened slightly, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on shallot cream. Bon appétit!
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