Meal Kit
Walnut-Crusted Chicken
with bacon cabbage
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk
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Fiber RichOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 16 oz. Red Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
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3 oz. Cream Cheese
- 1 oz. Bacon Bits
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¾ oz. Candied Walnuts
- ½ oz. Brown Sugar
- 2 Green Onions
- ¼ oz. Dijon Mustard
- 2 tsp. Savory 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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Calories710
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Carbohydrates72g
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Net Carbs64g
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Fat29g
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Protein49g
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Sodium2120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Potato Masher
- 1 Colander/Strainer
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. Follow same instructions.
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1 Prepare the Ingredients
Cut potatoes into large evenly-sized chunks. Peel first, if desired.
Finely crush walnuts in shipping bag.In a mixing bowl, combine 1/3 the cream cheese (reserve remaining for mashed potatoes) and mustard (to taste). Set aside.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry. Season both sides with a pinch of salt. -
2 Make the Mashed Potatoes
Bring a medium pot with potatoes covered by water to a boil.
Once boiling, cook until fork-tender, 14-18 minutes.Add white portions of green onions to hot pot and cook until softened, 1-2 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add 2 Tbsp. reserved potato cooking water, remaining cream cheese, 1/2 tsp. salt, and a pinch of pepper. Mash until combined and smooth.If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside to keep warm.While potatoes cook, continue recipe. -
3 Roast the Chicken
Place chicken on prepared baking sheet. Evenly top with cream cheese mixture, then walnuts, pressing gently to adhere.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.Carefully remove from oven.While chicken roasts, continue recipe. -
4 Crisp the Bacon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add bacon to hot pan. Stir occasionally until crispy, 1-2 minutes. -
5 Add Vegetables and Finish Dish
Add slaw mix, half the savory seasoning (remaining is yours to use as you please!), 2 Tbsp. water, and brown sugar to hot pan with bacon. Stir occasionally until vegetables are tender, 3-5 minutes.
Remove from burner.Plate dish as pictured on front of card, topping mashed potatoes with green portions of green onions. Slice chicken, if desired. Bon appétit!
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