Roasted Asiago Chicken with Garlic Dijon Cream Sauce
and walnut asparagus
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
Prepare The Ingredients
Mince chives. (Time: :30)
Chop the walnuts
Trim woody ends off asparagus. (Time: .30)
Roast The Asparagus
"Place asparagus on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer and roast until fork-tender, 15-17 minutes."
Remove from oven and toss with meatloaf seasoning.
While the asparagus cooks, prepare the chicken.
Cook The Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper.
" Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet with the asparagus. Top breasts with asiago cheese.
Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """
Reserve pan; no need to wipe clean (End of step.)
Toast The Walnuts and Make The Sauce
In the same pan, add walnuts and toast for 1-2 minutes. Transfer to a plate.
Add 1 tsp olive oil to the same pan. Add garlic and cook for 1 minute. Add dijon mustard and ¼ cup water. Bring to a simmer. Remove from heat and stir in sour cream.
Finish The Dish
Plate dish as pictured on front of card, garnishing the chicken with chives and topping asparagus with the walnuts. Bon appétit!
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