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Asiago and Spinach Crusted Chicken
with crispy Lyonnaise-style potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} calories
Chef
Sarah Thomsen
A chicken this chock-full of flavor should take two hours and a whole lot of pots pans to bring to fruition, but not we've narrowed that down to just 30 minutes. Just 30 minutes will find you with a succulent chicken breast with fresh spinach and funky Asiago atop, and herbaceous potatoes on the side. Start your timers…
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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2 oz. Garlic & Herb Cheese Spread
- 1 Shallot
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1 oz. Shredded Asiago Cheese
- ½ oz. Baby Spinach
- 2 tsp. Garlic Pepper
- 3 Thyme Sprigs
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) yOkrN8qm
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Calories610
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Carbohydrates43g
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Net Carbs38g
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Fat31g
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Protein45g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Microwave-Safe Bowl
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
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1 Start Potatoes and Prepare Ingredients
Place potatoes and 1/4 cup water in a microwave-safe bowl. Microwave until beginning to soften, 3-5 minutes.
Remove from microwave and let cool, 5 minutes.Once cool enough to handle, cut into 1/2" slices.While potatoes heat and cool, stem thyme.Peel and thinly slice shallot.Pat chicken dry, and season both sides with a pinch of salt and pepper. -
2 Finish the Potatoes
Place a medium non-stick pan over medium-high heat with 1 Tbsp. olive oil.
Add potatoes and shallot to hot pan. Stir occasionally until tender and golden brown, 4-6 minutes.Stir in garlic pepper, thyme, and a pinch of salt. Remove from burner. Transfer potatoes to a plate and tent with foil. Wipe pan clean and reserve. -
3 Make the Topping
Return pan used to cook potatoes to medium-high heat.
Add 1 tsp. olive oil and spinach to hot pan. Stir often until wilted, 30-60 seconds.Stir in cheese spread and half the Asiago (reserve remaining for potatoes) until melted and combined.Remove from burner. -
4 Cook Chicken and Finish Dish
Place a medium oven-safe non-stick pan over medium-high heat.
Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned on one side, 2-3 minutes.Flip, and add topping, spreading evenly. Cook until browned, 2-3 minutes.Place pan under hot broiler and broil until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.Don't text and broil! Keep an eye on the broiler as cheese may burn easily.Plate dish as pictured on front of card, garnishing potatoes with remaining Asiago. Bon appétit!
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