Meal Kit
Culinary Collection
Rosemary Fig Glazed Chicken
with cheddar cornbread and creamed kale
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 10 oz. Kale
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4 fl. oz. Cream Sauce Base
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4 oz. Corn Muffin Mix
- 2 Tbsp. Fig Spread
- 1 fl. oz. Balsamic Fig Glaze
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1 oz. Shredded Cheddar Cheese
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2 tsp. Chicken Demi-Glace Concentrate
- 1 Rosemary Sprig
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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Calories850
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Carbohydrates85g
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Net Carbs81g
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Fat35g
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Protein49g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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. -
2 Make the Muffins
In a mixing bowl, combine corn muffin mix, cheese, and 1/3 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 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 Make the Creamed Kale
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cream sauce and 1/4 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 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.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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