Culinary Collection
Rosemary Fig Glazed Chicken
with cheddar cornbread and creamed kale
Prep & Cook Time: 50-60 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Sarah Thomsen
In Your Box (serves 2)
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1 oz. Shredded Cheddar Cheese
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Tbsp. Fig Spread
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⅓ oz. Butter
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4 oz. Corn Muffin Mix
- 10 oz. Kale
- 1 Rosemary
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4 fl. oz. Cream Sauce Base
- 1 fl. oz. Balsamic Fig Glaze
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2 tsp. Chicken Demi-Glace Concentrate
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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Calories886
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Carbohydrates86g
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Fat38g
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Protein49g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Muffin Tin
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
Stem and mince rosemary. Stem kale and coarsely chop. Pat chicken breasts dry, and season both sides with a pinch of pepper.
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2 Make the Muffins
In a mixing bowl, combine corn muffin mix, cheese, a pinch of salt, 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.
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3 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.
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4 Make the Creamed Kale
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cream sauce 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, 4-5 minutes. Season with a pinch of salt and pepper. Remove from burner. While kale cooks, make sauce.
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5 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 glaze to hot pan. Bring to a simmer. Once simmering, cook until thickened, 2-3 minutes. Remove from burner and stir in butter. Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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