Meal Kit
Butter Cracker-Crusted Chicken
with honey butter carrots and pecans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk, Eggs, Wheat, Soy
-
Under %{max_calories} caloriesUnder 35g carbs
Butter crackers are aptly named: they deserve their reputation for richness and for that cracker-crunch that melds so well with cheese spreads. Butter crackers also meld well with chicken; crushed and baked on top, they add their buttery flavor to the succulent chicken breast, resulting in a flavor and texture combo that can't be beat. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
In Your Box (serves 2)
- 16 oz. Carrot
- 13 oz. Boneless Skinless Chicken Breasts
-
- 1 oz. White Cooking Wine
- ½ fl. oz. Honey
-
-
-
-
- ¼ oz. Parsley
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) bP8kEv3z
-
Calories580
-
Carbohydrates33g
-
Net Carbs27g
-
Fat30g
-
Protein41g
-
Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
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
-
If using salmon, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, searing flesh side only, 2-4 minutes. Follow same instructions for topping and roast until salmon reaches minimum internal temperature, 7-10 minutes.
-
Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" rounds.
Stem and coarsely chop parsley. Reserve a few leaves whole for garnish, if desired.Gently crush crackers.Pat chicken dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
Cook the Carrots
Place a medium pot over medium-high heat. Add carrot, honey, white wine, 1/2 cup water, half the butter (reserve remaining for sauce), 1/4 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, stir occasionally until liquid is almost completely evaporated, 8-10 minutes.Remove from burner. Stir, then set aside to cool, 5 minutes. Once cooled, stir in chopped parsley (reserve whole leaves for garnish) and pecans.While carrots cook, cook chicken. -
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear until browned, 3-4 minutes per side.
Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.Spread mayonnaise evenly on chicken, then top with crushed crackers, pressing gently to adhere.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. -
Make the Sauce
Return pan used to cook chicken to medium heat and add 2 Tbsp. water and demi-glace. Stir to combine and bring to a simmer.
Once simmering, remove from burner. Swirl in remaining butter. -
Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce. Garnish carrot with whole parsley leaves, if desired. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.