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
A note about serious food allergies
This meal contains kale, which is very healthy and good for you. There. Got that over with. Now, on to the good stuff! These cheesy corn muffins are richly good, and you can use either those or the succulent chicken to sop up this outstanding sauce of tart-sweet balsamic, subtle sweet fig, deep demi, and herbaceous rosemary. Oh, and that healthy kale is cooked in rich cream sauce. Maybe “health” wasn't the right hook for this meal.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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 pork medallions, follow same instructions as chicken in Steps 1 and 3, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes.
If using NY strip steak, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
If using ribeye, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
Prepare the Ingredients
Stem and mince rosemary.
Stem kale and coarsely chop.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Make the Cornbread Muffins
In a mixing bowl, combine corn muffin mix, cheese, and ⅓ cup water until a thick batter forms. Divide batter evenly into four cups of prepared muffin tin.
Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes.
While muffins bake, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make the Creamed Kale
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add cream base and ¼ cup water to hot pan. Bring to a boil.
Once boiling, add kale. Cover, and reduce heat to medium. Stir occasionally until kale wilts and sauce has thickened, 5-6 minutes.
Season with a pinch of salt and pepper. Remove from burner.
While kale cooks, make sauce.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add chicken demi-glace, 2 Tbsp. water, rosemary, fig spread, and balsamic fig glaze to hot pan. Bring to a simmer.
Once simmering, stir occasionally until thickened, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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