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

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Shredded Cheddar Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Tbsp. Fig Spread
  • Info
    ⅓ oz. Butter
  • Info
    4 oz. Corn Muffin Mix
  • 10 oz. Kale
  • 1 Rosemary
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 fl. oz. Balsamic Fig Glaze
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    886
  • Carbohydrates
    86g
  • Fat
    38g
  • Protein
    49g
  • Sodium
    1680mg

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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