Walnut-Crusted Chicken with Basil Pesto Cream and Broccoli
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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.
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 and Cook The Chicken
Coarsely chop walnuts
Place a medium nonstick pan over medium heat and 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 4-5 minutes on one side. Flip chicken, and top evenly with parmesan and chopped walnuts. Continue cooking until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Transfer to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, prepare vegetables.
Cook The Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally until tender, 5-7 minutes. Add onions and seasoning blend cook 2 minutes.
Make The Sauce
In the same pan over medium heat, add pesto, cream cheese, and ¼ cup water until completely combined. Bring to a simmer.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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