with cheddar-bacon corn muffins and roasted asparagus
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
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
A note about serious food allergies
"Sweet" and "onion" might not naturally go together in your head, but what is life without learning something new? In this case, it’s a sweet onion jam, which melds with the deep demi and rich butter to form a sauce that goes with the chicken… naturally. And speaking of things going together, bacon and cheese in these corn muffins? They go together like sweet and onion. See, we brought it all back together.
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 Pans
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
Customize It Instructions
If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using filets mignon, follow same instructions as chicken in Steps 1 and 4, cooking until filets reach minimum internal temperature of 145 degrees, 5-8 minutes per side.
Prepare the Ingredients
Trim woody ends off asparagus.
Thinly slice chives.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Bake the Cheddar-Bacon Corn Muffins
In a mixing bowl, combine corn muffin mix and ¼ cup water until a thick batter forms. Stir in half the cheese (reserve remaining for topping).
Pour muffin batter evenly into four cups in prepared muffin tin. Cups should be filled about halfway. Top with bacon and remaining cheese.
Bake in hot oven until cheese is golden and bacon is crispy, 14-16 minutes.
While muffins bake, cook asparagus.
Cook the Asparagus
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add asparagus, ¼ tsp. salt, and ¼ tsp. pepper to hot pan. Stir to combine.
Cover, and cook until vibrant green and tender, 8-10 minutes, stirring every 2-3 minutes.
Remove from burner. Cover and set aside.
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 chicken to a plate and tent with foil. Keep pan over medium heat.
Make Sauce and Finish Dish
Add 2 Tbsp. water, demi-glace, and onion jam to hot pan. Stir to combine, then bring to a simmer.
Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter.
Plate dish as pictured on front of card, topping chicken with sauce and chives and asparagus with crispy onions. Bon appéitt!
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