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Parmesan Chicken Strips

Parmesan Chicken Strips

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with Rosemary Fries, Green Beans, and Honey Mustard Sauce

Yield: 2

Adapted from: Hello Fresh

Chicken-breast strips breaded with toasted panko & parmesan baked to deep golden perfection alongside green beans and potato wedges.
Prep: 10 Cook: 45

  • 12oz Yukon gold potatoes
  • ½cup panko breadcrumbs
  • ¼cup parmesan cheese
  • ½tsp dried rosemary
  • 12oz chicken tenders
  • 1egg
  • 6oz green beans
  • 3TBS honey
  • 4tsp Dijon mustard
  • salt & pepper
  • olive oil


Preheat and prep:

Wash and dry all produce. Preheat oven to 450°F, distributing racks evenly. Slice potatoes into ½-inch-thick wedges (like steak fries).

Make crust:

Spread panko on a baking sheet. Toast in oven until golden-brown, 2-3 minutes. Transfer to a large bowl or shallow dish, then add Parmesan and a drizzle of olive oil. Season with salt and pepper.

Bake potatoes:

Toss potatoes, a large drizzle of olive oil, rosemary, and a large pinch of salt and pepper on same baking sheet. Bake in oven until nicely browned and crisp, 25-30 minutes, flipping halfway through.

Coat chicken:

Season chicken all over with salt and pepper. Crack egg into a medium bowl and lightly beat. Working one piece at a time, dip chicken into egg, letting excess drip off, then coat in panko mixture, pressing to adhere. Place on a lightly oiled baking sheet.

Bake green beans and chicken:

Toss green beans on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake green beans and chicken in oven until chicken is no longer pink in center and green beans are tender and slightly crisp at the edges, 12-15 minutes.

Mix sauce and serve:

Stir together honey and mustard in a small bowl. Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.

Chicken Orzo Dinner

Chicken Orzo Dinner

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with Cheesy Roasted Zucchini and Tomato

Yield: 2

Adapted from: Hello Fresh

Zucchini and tomato medley is a side, but it takes center stage in our eyes. As creamy as it is crispy, with a combination of panko, mozzarella, and Parmesan sprinkled on top. Served next to an herbed chicken breast and lemony orzo
Prep: 5 Cook: 30

  • 1zucchini
  • 1Roma tomato
  • 1TBS Italian seasoning
  • 4oz orzo pasta
  • 12oz chicken breasts
  • 4oz fresh mozzarella
  • 1lemon
  • ¼oz parsley
  • ¼cup panko breadcrumbs
  • ¼cup parmesan cheese
  • salt & pepper
  • 1tsp olive oil


Preheat and prep:

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 TBS olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.

Roast veggies and cook pasta:

Roast zucchini and tomato in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.

Butterfly chicken:

With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.

Cook chicken and prep:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3- to 4-minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley.

Broil veggies:

Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500°F. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden-brown, cheese is melted, and veggies are tender, 3- to 5-minutes.

Finish and plate:

Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.

Mozzarella-Crusted Chicken

Mozzarella-Crusted Chicken

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with Blistered Tomatoes and Potato Wedges

Yield: 2

Adapted from: Hello Fresh

A new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create glorious crown of a crust. In place of marinara, roasted tomatoes add a sweet and tangy punch. On the side, you’ve also got some crispy potatoes
Prep: 10 Cook: 35

  • 12oz Yukon potatoes
  • 2Roma tomatoes
  • ½cup panko breadcrumbs
  • 1tsp dried oregano
  • 1tsp paprika
  • ½cup mozzarella cheese
  • 12oz chicken breasts
  • salt & pepper
  • olive oil


Preheat and prep:

Wash and dry all produce.

Preheat oven to 425°F.

Cut potatoes into ½-inch-thick wedges, like steak fries.

Core and quarter tomatoes.

Roast veggies:

Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.

Make panko crust:

Mix panko, oregano, paprika, mozzarella cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Season chicken:

Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.

Coat chicken:

Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over).

Bake chicken and serve:

Bake chicken until meat is cooked through and topping is golden-brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.

Creamy Lemon Butter Chicken

Creamy Lemon Butter Chicken

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with Mozzarella Zucchini Rounds & Scallion Couscous

Yield: 2

Adapted from: Hello Fresh

Seared chicken drizzled with a creamy, lemon-spiked pan sauce. On the side, there’s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest.
Prep: 10 Cook: 40

  • 1zucchini
  • 2scallions
  • 1lemon
  • 1TBS Tuscan heat spice
  • 10oz chicken cutlets
  • ½cup Israeli couscous
  • 1oz chicken stock concentrates
  • ¼cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 2TBS sour cream
  • salt & pepper
  • olive oil
  • cooking oil
  • butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and slice zucchini into ⅓-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

Roast zucchini:

Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 14-16 minutes.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat, transfer chicken to a plate. Wipe out pan.

Make scallion couscous:

While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallionwhites, cook until softened, 1 minute. Add couscous, stir until toasted, 30 seconds. Add ¾ cup water, half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until couscous is tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Broil zucchini & make sauce:

Once zucchini is tender, remove sheet from oven. Heat broiler to high. Sprinkle zucchini with panko and mozzarella. Broil until browned and crispy, 2-5 minutes.

Tip: Watch carefully to avoid burning.

Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, ¼ cup water, and a squeeze of lemon juice to taste. Simmer until slightly reduced, 2- to 3-minutes. Stir in sour cream and 1 TBS butter. Season with salt and pepper. Turn off heat.

Finish & serve:

Add 1 TBS butter, half the lemon zest, juice from half the lemon, half the scallion greens, salt, and pepper to pot with couscous, stir to combine.

Tip: If couscous seems dry, add a splash of water.

Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.

Tuscan Heat Spice
1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel

Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

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Yield: 2

Hello Fresh

Crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with ponzu chili mayo.
Prep: 5 Cook: 30

  • 2scallions
  • 1tsp garlic powder
  • 1tsp ponzu sauce
  • 4TBS mayonnaise
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 6oz green beans
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • salt & pepper
  • cooking oil
  • butter


Prep & mix:

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast chicken & green beans:

While rice cooks, pat chicken dry with paper towels, season all over with salt and pepper.

Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes.

Tip: If green beans finish first, remove from sheet and continue roasting chicken.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Herbed Chicken & Roasted Asparagus

Herbed Chicken & Roasted Asparagus

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with Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives

Yield: 2

Adapted from: Hello Fresh

This French-inspired herb-crusted chicken in a pan roasted and finished in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A topping of crisped prosciutto is added to creamy mashed potatoes.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1shallot
  • ½TBS herbes de Provence
  • 1oz chicken demi-glace
  • 2oz prosciutto
  • 6oz asparagus
  • ¼oz chives
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1oz fig jam
  • salt & pepper
  • cooking oil
  • butter


Boil potatoes:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)

Sear prosciutto:

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer, cook until browned and crispy, 2- to 3-minutes per side.

Tip: If prosciutto starts to brown too quickly, reduce heat to medium.

Turn off heat, transfer prosciutto to a paper-towel-lined plate. Wipe out pan.

Prep:

Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot. Finely chop chives.

Roast chicken & asparagus:

Pat chicken dry with paper towels, season all over with ½ TBS herbes de Provence, salt, and pepper.

Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden-brown, 2 minutes per side. Turn off heat, transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.

Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes. Transfer chicken to a cutting board.

Mash potatoes & make sauce:

To pot with potatoes, add sour cream and 2 TBS butter, mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

Heat 1 TBS butter and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1- to 2-minutes.

Reduce heat to low and whisk in ¼ cup water, jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1- to 2-minutes more.

Finish & serve:

Slice chicken crosswise.

Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.

Curry Chicken Over Lime Rice

Curry Chicken Over Lime Rice

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with Roasted Zucchini & Apricot Chutney

Yield: 2

Every Plate

Homemade apricot chutney with curry-marinated chicken breasts for sweet and savory flavors in every juicy bite. It’s perfectly complemented by fluffy ginger lime rice and tender roasted zucchini. Sweet and savory.
Prep:10 Cook: 20

  • 1TBS curry powder
  • 2cloves garlic
  • 11-inch thumb ginger
  • 2oz sour cream
  • 10oz chicken breasts
  • 1zucchini
  • ½cup basmati rice
  • 1TBS apricot Jam
  • lime
  • salt & pepper
  • cooking oil
  • butter

Prep:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Reserve ¼ tsp curry powder in a small bowl. Peel and very finely chop garlic. Zest and quarter lime. Peel and very finely chop ginger. In a medium bowl, combine sour cream, half the garlic, remaining curry powder, 1 TBS olive oil, 1 tsp salt, and juice from half the lime. Pat chicken dry with paper towels and season all over with salt. Add to bowl with marinade and turn to coat. Set aside to marinate.

Trim and slice zucchini crosswise into ½-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, salt, pepper, and a pinch of chili flakes from your pantry if desired. Roast on top rack until browned and tender, 15-18 minutes.

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp ginger and cook, stirring, until fragrant, 30-60 seconds. Add rice, 3/4 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

To bowl with reserved curry powder, add jam, 1/2 tsp garlic, 1/2 tsp ginger, and juice from remaining lime. Season with salt and pepper, stir to combine.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add marinated chicken (let excess marinade drip off first) and cook until browned and cooked through, 6-8 minutes per side. (If chicken begins browning too quickly, lower that heat!) Transfer to a cutting board. Once chicken is cool enough to handle, thinly slice crosswise.

Fluff rice with a fork, stir in 1 TBS butter and a pinch of lime zest. Taste and season with salt if desired. Divide rice between plates and top with chicken. Drizzle chicken with apricot chutney and sprinkle with remaining lime zest. Serve roasted zucchini on the side.

Cheesy Spinach-Stuffed Chicken

Cheesy Spinach-Stuffed Chicken

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with roasted broccoli

Yield: 2

Adapted from: Home Chef

Succulent spinach stuffed chicken breast roasted and served with roasted broccoli with fried onion topping.

  • 12oz boneless skinless chicken breasts
  • 12oz broccoli florets
  • 2oz cream cheese
  • 2oz baby spinach
  • 1oz shredded cheddar cheese
  • 1½TBS lemon garlic butter
  • ½oz shredded parmesan cheese
  • ½oz crispy fried onions
  • 1tsp ranch seasoning
  • ½tsp garlic pepper
  • garlic
  • kosher salt & ground pepper
  • olive oil
  • cooking spray


Before you cook:

Turn oven on to 425°F. Let preheat, at least 10 minutes.

Set cream cheese on counter to soften.

Prepare a baking sheet with foil and cooking spray.

Prepare the chicken:

Pat the chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of meat, using your free hand to steady. Stop short of opposite edge so breast remains in one piece. Open as you would a book.

Stuff the chicken:

Coarsely chop spinach.

In a mixing bowl, combine softened cream cheese, ranch seasoning (to taste), cheddar, spinach, and a pinch of pepper.

Divide stuffing mixture between chicken breasts, placing in center. Fold chicken over stuffing. Season both sides with garlic pepper. If chicken is misshapen, gently press to flatten.

Start chicken and prepare broccoli:

Place stuffed chicken on one side of prepared baking sheet.

Roast in hot oven, 10 minutes.

Chicken will finish cooking in a later step.

While chicken roasts, cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

In another mixing bowl, toss broccoli, 2 tsp olive oil, and a pinch of salt and pepper until coated.

Finish the chicken and broccoli:

After 10 minutes, carefully remove from oven.

Place broccoli on empty half of baking sheet. Spread into a single layer on their side.

Roast in hot oven until broccoli is browned and fork-tender and chicken reaches a minimum internal temperature of 165°F , 14-16 minutes.

Carefully remove from oven. Add butter to broccoli and gently stir until melted and combined. Sheet will be hot! Use a utensil.

Serve:

Plate dish as pictured above, topping broccoli with Parmesan and crispy onions. Bon appétit!

Sweet Soy Honey Chicken

Sweet Soy Honey Chicken

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with Green Beans & Jasmine Rice

Yield: 2

Hello Fresh

This delicious chicken dish boasts sweet, savory and spicy flavors thanks to a quick homemade glaze of honey, sweet soy, Sriracha, and fresh ginger. On the side are crisp roasted green beans and fragrant jasmine rice (both super-delicious with that tasty sauce!).
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 4TBS sweet soy glaze
  • 10oz chopped chicken breast
  • 2scallions
  • 1thumb ginger
  • 1tsp sriracha
  • 2tsp honey
  • 6oz green beans
  • 1TBS sesame seeds
  • salt & pepper
  • cooking oil


Cook rice:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast green beans:

While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until golden-brown and tender, 12-15 minutes.

Prep & make sauce:

Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

In a small bowl, combine soy glaze, honey, 2 TBS water, and Sriracha to taste.

Cook chicken:

Open package of chicken and drain off any excess liquid.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3- to 5-minutes.

Coat chicken:

Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute.

Pour in sweet soy honey sauce, cook until sauce has thickened, and chicken is coated and cooked through, 2- to 3-minutes. Turn off heat.

Finish & serve:

Fluff rice with a fork and season with salt and pepper.

Tip: For extra flavor, stir in 1 TBS butter.

Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

Brown Sugar Bourbon Glazed Chicken

Brown Sugar Bourbon Glazed Chicken

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with Smoky Roasted Carrots & Chive Mashed Potatoes

Yield: 2

Hello Fresh

Tender chicken cutlets soak up the flavors of a sweet and tangy bourbon and brown sugar–infused marinade, roasted alongside carrots tossed with smoked paprika. Fresh chives speckle the creamy mashed potatoes on the side, balancing irresistible flavors for this easy breezy meal.
Prep: 10 Cook: 40

  • 1oz peach jam
  • 10oz chicken cutlets
  • ½tsp smoked paprika
  • 1TBS McCormick grill mates brown sugar bourbon seasoning
  • 5tsp rice wine vinegar
  • 12oz potatoes
  • 12oz carrots
  • ¼oz chives
  • 2TBS crème fraîche
  • salt & pepper
  • cooking oil
  • butter


Mix glaze & marinate chicken:

Adjust rack to top position and preheat oven to 425°F.

In a large bowl, whisk together peach jam, McCormick Grill Mates Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil. Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4).

Pat chicken dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze, turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.

Prep & cook potatoes:

Meanwhile, wash and dry produce. Dice potatoes into ½-inch pieces.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Tip: Cover pot with a lid to bring water to a boil more quickly.

Reserve ½ cup potato cooking liquid, then drain potatoes and return to pot.

Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)

Roast carrots & chicken:

While potatoes cook, trim, peel, and halve carrots lengthwise, slice on a diagonal into ¼-inch-thick pieces.

Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, ½ tsp paprika, salt, and pepper.

Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes.

Glaze chicken:

Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze.

Return to top rack and bake until glaze is tacky, 3 minutes. Transfer chicken to a cutting board.

Finish potatoes:

While chicken roasts, thinly slice chives.

Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through.

Add chives, crème fraîche, and 1 TBS butter. Cook, stirring, until butter has melted, taste and season with salt and pepper if desired.

Finish & serve:

Slice chicken crosswise.

Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.