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
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
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 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.
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 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.
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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