Express
Crispy Chicken and Black Garlic Crema with Rockefeller Mashed Potatoes
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
Chef
David Padilla
Black garlic is aged-to-perfection garlic. It's garlic that's been heated, slowly, over a couple of weeks. (It's caramelization, not fermentation.) Its slightly sweet flavor highlights the succulence of chicken, which is covered in cornstarch and fried into crispiness, Cheesy, spinach-y Rockefeller potatoes come together on the side for amazing flavor, no matter what the color or age.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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12 oz. Mashed Potatoes
- 2 oz. Baby Spinach
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2 oz. Sour Cream
- 2 Green Onions
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½ oz. Grated Parmesan
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2 Tbsp. Italian Panko Blend
- 0.14 oz. Lemon Juice
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1 tsp. Black Garlic Seasoning
- 1 tsp. Cornstarch
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) xPoKVgPg
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Calories550
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Carbohydrates31g
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Net Carbs27g
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Fat25g
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Protein47g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
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
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If using salmon, pat dry and season flesh side with a pinch of pepper. Coat flesh side, then cook, panko side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin, pat dry and season both sides with a pinch of pepper. Coat one side, then cook, panko side down first, until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Combine cornstarch and 1 tsp. water in a mixing bowl. Top chicken evenly with cornstarch mixture, then panko, pressing gently to adhere.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, panko-side down, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.While chicken cooks, prepare ingredients. -
2 Prepare Ingredients and Make Crema
Coarsely chop spinach.
Trim and thinly slice green onions, keeping white and green portions separate.Combine sour cream, lemon juice, seasoning blend, and green portions of green onions in another mixing bowl. Set aside. -
3 Make the Potatoes
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add spinach, white portions of green onions, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until wilted, 1-2 minutes.Add mashed potatoes and stir occasionally until warmed through and combined, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with crema and topping mashed potatoes with cheese. Bon appétit!
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