Walnut-Crusted Chicken with Basil Pesto Cream and Green Beans

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 oz. Sliced Red Onion
  • Info
    ½ oz. Grated Parmesan
  • 8 oz. Green Beans
  • ½ tsp. Seasoned Salt Blend
  • Info
    ½ oz. Walnut Halves
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 Tbsp. Basil Pesto

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.

  • Nutrition (per serving)

  • Calories
    436
  • Carbohydrates
    16g
  • Fat
    22g
  • Protein
    45g
  • Sodium
    1245mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

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
  1. 1

    Cook the Chicken

    ING/ER/PIC: does Nigel want seasoning on the chicken? There's salt and pepper here, but not used

    Coarsely chop walnuts. Pat chicken dry, Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 5-7minutes on one side. Flip chicken, and top evenly with Parmesan and walnuts. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer to a plate. Reserve pan; no need to wipe clean. While chicken cooks, cook vegetables.

    [PIC: chicken with Parm and walnuts on it]

  2. 2

    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. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes Add onions and seasoned salt and [STIR WHAT?] until [WHAT], 2 minutes. Range?

    [PIC: green beans and onions]

  3. 3

    Make The Sauce

    Add pesto, cream cheese, and ¼ cup water to pan with green beans. Bring to a simmer. Once simmering, remove from burner.

    [is the above right?]

    [PIC: stir in pesto and cream cheese]

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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