Meal Kit
Culinary Collection
Hazelnut Butter Chicken Breast
with garlic mashed potatoes and honey-rosemary carrots
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Hazelnuts), Milk
Chef
Nigel Palmer
Hazelnut and chocolate are a famous duo, well-known and regarded as that spread whose name rhymes with "Rut Ella." But have you tried hazelnut and rich, creamy butter? Mounted atop a succulent chicken breast, with flavor melting down into the fibers and tendons, all nutty, dairy delight in every bite? No time like the present! 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)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Carrot
- 12 oz. Yukon Potatoes
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1 oz. Light Cream Cheese
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1 oz. Butter
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¾ oz. Roasted Garlic & Herb Butter
- ½ fl. oz. Honey
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½ oz. Hazelnut Pieces
- 1 Rosemary Sprig
- ½ tsp. Seasoned Salt Blend
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) oPN8Z8OX
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Calories710
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Carbohydrates53g
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Net Carbs46g
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Fat37g
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Protein42g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 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 Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by cold water to a boil over medium-high heat. Cook until potatoes are fork-tender, 12-15 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add softened cream cheese, half the potato cooking water, softened garlic and herb butter, and a pinch of salt. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, prepare ingredients. -
2 Prepare Ingredients and Make Hazelnut Butter
Peel, trim, and cut carrot into 1/2"-wide by 2"-long sticks.
Finely chop hazelnuts.Stem and coarsely chop rosemary.Combine hazelnuts and softened plain butter in a mixing bowl. Set aside.Pat chicken breasts dry, and season both sides with seasoned salt and a pinch of pepper. -
3 Roast the Carrot
Place carrot on prepared baking sheet and toss with 2 tsp. olive oil, 1 tsp. rosemary (use more, if desired), 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until tender and lightly browned, 15-18 minutes.Carefully remove from oven. Drizzle roasted carrot with honey.While carrot roasts, cook chicken. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Rest chicken, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with hazelnut butter. Bon appétit!
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