Express
Stovetop Chicken Parmesan
with asparagus risotto
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 4 fl. oz. Cream Sauce Base
- 5 oz. Asparagus
- 4 oz. Marinara Sauce
- ½ cups Italian Panko Blend
- 1 oz. Shredded Italian Cheese Blend
- 1 oz. Shredded Parmesan Cheese
- 0.88 oz. Mayonnaise
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Garlic and Parsley Seasoning
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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Calories620
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Carbohydrates44g
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Net Carbs41g
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Fat29g
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Protein40g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Oven-Safe Non-Stick Pan
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Trim woody ends off asparagus and cut into 1" pieces.
Place panko on a plate and spread into an even layer.Pat chicken dry. Season both sides with garlic and parsley seasoning and 1/4 tsp. salt. Evenly top one side of chicken with mayonnaise. Place chicken onto plate with panko, mayonnaise-side down, pressing gently to adhere. -
2 Cook the Risotto
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add asparagus and a pinch of salt to hot pot. Stir occasionally until asparagus is slightly tender, 4-5 minutes.Carefully massage rice in bag to break up any clumps and remove from packaging.Add rice, cream base, 1/2 cup water, chicken base, and 1/4 tsp. salt to pot with asparagus. Stir to combine and bring to a simmer.Once simmering, stir often until risotto is slightly thickened, 3-4 minutes.Stir in butter, Parmesan, and a pinch of salt and pepper until combined, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. If asparagus are thinner than a pencil, check for doneness sooner.Remove from burner.While risotto cooks, continue recipe. -
3 Cook the Chicken
Place a large oven-safe non-stick pan over medium heat and add 2 Tbsp. olive oil.
Add chicken, panko-side down, to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. -
4 Broil Chicken and Finish Dish
Evenly top chicken with marinara, then Italian cheese blend.
Broil under hot broiler until cheese is melted, 1-2 minutes.Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card. Bon appétit!
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