Meal Kit
Puff Pastry-Wrapped Chicken
with shallot cream and white cheddar green beans
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Dress for the job you want, they say, and this chicken dons a puff pastry wrap with the intention of being the most scrumptious dinner of your week. Golden and flaky, the puff provides perfect contrast with the tender and juicy chicken. They both sop up the shallot cream like it’s a calling, not just a way to get a paycheck. We consider this pastry wrapped chicken hired, with the intention to promote. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
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2 oz. Puff Pastry Dough Square
- 1 Shallot
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1 oz. Light Cream Cheese
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1 oz. Shredded White Cheddar Cheese
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⅗ oz. Butter
- 2 tsp. Chicken Broth Concentrate
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¼ oz. Flour
- ½ tsp. Garlic Salt
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) Vqm0lJP7
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Calories620
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Carbohydrates31g
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Net Carbs25g
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Fat34g
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Protein46g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small 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
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If using pork chops, follow same instructions as chicken in Step 2, searing until browned, 2-3 minutes per side, topping with puff pastry, then roasting until golden brown and pork reaches minimum internal temperature, 16-18 minutes.
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If using filets mignon or NY strip steak, follow same instructions as chicken in Step 2, searing until browned, 2-3 minutes per side, topping with puff pastry, then roasting until golden brown and steaks reach minimum internal temperature 16-18 minutes. Rest, 3 minutes.
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Protein thickness can vary; if you receive a thinner cut, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Remove puff pastry from refrigerator. Using the tip of a knife, draw diagonal lines on pastry, about 1/2" apart. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. This is called scoring. Halve pastry diagonally and refrigerate again.
Trim ends off green beans and halve.Peel and mince half the shallot (remaining is yours to use as you please).Pat chicken dry, and season both sides with a pinch of pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear until browned, 2-3 minutes per side.
Remove chicken to prepared baking sheet and rest, 1 minute.Reserve pan; no need to wipe clean.Remove puff pastry from refrigerator. Wrap puff pastry around rested chicken, scored side up. Tuck pastry ends under chicken.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.While chicken roasts, continue recipe. -
3 Cook the Green Beans
Return pan used to cook chicken to medium-high heat.
Add green beans to hot pan and stir until coated in oil.Add 1/4 cup water. Cover, and reduce heat to medium. Cook undisturbed until water is almost entirely evaporated, 8-10 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Stir in butter and half the garlic salt (reserve remaining for sauce) until butter is melted. Remove from burner. Top with cheese, cover, and let melt.While cheese melts, continue recipe. -
4 Make the Shallot Cream
Place a small pot over medium heat and add 2 tsp. olive oil. Add shallot to hot pot and stir occasionally until softened, 2-3 minutes.
Add flour and stir constantly until combined, 30-45 seconds.Stir in 1/3 cup water, chicken broth concentrate, softened cream cheese, and remaining garlic salt. Bring to a simmer.Once simmering, stir constantly until thickened slightly, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on shallot cream. Bon appétit!
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