Meal Kit
Cheesy French Onion Chicken Hero
and roasted potato rounds
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
Chef
Jimmy Madla
In the immortal words of amateur photographers everywhere, “Say cheese!” In this case, nutty, rich Parmesan is the star of the shot; it becomes a cheese sauce worthy of 1,000 words and more. And for its portrait, we've got some stunning co-stars: succulent chicken, browned onions, and oregano-dusted potato rounds. This is a sandwich that is ready for its close-up.
In Your Box (serves 2)
- 2 Russet Potatoes
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Yellow Onion
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2 French Rolls
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4 oz. Light Cream
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1 oz. Grated Parmesan
- 2 Garlic Cloves
- 0.125 oz. Oregano
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) 732xvpqJ
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Calories820
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Carbohydrates80g
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Net Carbs74g
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Fat31g
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Protein54g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing 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 Prepare the Ingredients
Cut potatoes into 1/4" rounds.
Stem and mince oregano.Mince garlic.Halve and peel onion. Slice halves into thin strips.Pat chicken breasts dry, and season both sides with a pinch of pepper. -
2 Roast the Potatoes and Chicken
Place potato slices on one side of prepared baking sheet and toss with oregano, garlic, 2 tsp. olive oil, and a pinch of salt and pepper. Massage oil into potatoes. Spread into a single layer on one half (some overlap is ok).
Place chicken breasts on empty half. Cover baking sheet with foil and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.While potatoes and chicken roast, brown onions. -
3 Brown the Onions
Place a medium non-stick pan over medium-low heat and add 2 tsp. olive oil. Add onions and a pinch of salt to hot pan and stir occasionally until onions are brown and very tender, 15-20 minutes.
Remove onions to a plate.Wipe pan clean and reserve. -
4 Shred the Chicken
Transfer cooked chicken to a mixing bowl. Flip potatoes, and spray with cooking spray. Roast uncovered until browned and tender, 15 minutes.
Once potatoes have roasted 15 minutes, shred chicken with two forks. Season with a pinch of salt and pepper. Cover and set aside. -
5 Make Cheese Sauce and Toast Buns
Return pan used to brown onions to medium-high heat. Add cream and bring to a boil. Remove from burner and stir in cheese. Season with a pinch of salt and pepper.
Add cheese sauce to shredded chicken and thoroughly combine.Halve French rolls if necessary. Place directly on oven rack, cut side down, and toast until browned, 3-5 minutes.Plate dish as pictured on front of card, filling rolls with chicken and onions. Bon appétit!
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