Meal Kit
Roasted Asiago Chicken with Garlic Dijon Cream Sauce
and walnut asparagus
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
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2 oz. Sour Cream
- 1 oz. Dijon Mustard
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1 oz. Shredded Asiago Cheese
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1 oz. Walnut Halves
- 1 tsp. Meatloaf Seasoning
- 2 Garlic Clove
- 6 Chive Sprigs
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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Calories518
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Carbohydrates12g
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Fat29g
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Protein48g
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Sodium1318mg
Recipe Steps
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
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1 Prepare The Ingredients
Mince chives. (Time: :30) Chop the walnuts Trim woody ends off asparagus. (Time: .30)
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2 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.
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3 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.) -
4 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.
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5 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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