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Pine Nut Butter Chicken Breast

Pine Nut Butter Chicken Breast

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with garlic mashed potatoes and honey-rosemary carrots

Yield: 2

Home Chef

Pine nuts and butter make a great topping on roasted chicken breast. Served with garlic mashed potatoes and honey-rosemary carrots.
Cook: 40 to 50

  • 12oz boneless skinless chicken breasts
  • 12oz Yukon potatoes
  • 12oz carrot
  • 1oz cream cheese
  • 1oz butter
  • ¾oz roasted garlic & herb butter
  • ½oz honey
  • ½oz pine nuts
  • 1rosemary sprig
  • ½tsp seasoned salt blend
  • salt & pepper
  • olive oil


Prep:

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

Set cream cheese, garlic & herb butter, plain butter on counter to soften

Prepare a baking sheet with foil and cooking spray.

Make the mashed potatoes:

Cut potatoes into large evenly sized chunks.

Bring a medium pot with potato chunks covered with salted cold water to boil over medium-high heat.

Once boiling, cook until the potatoes are fork-tender, 12-15 minutes.

Remove from burner. Reserve ¼ cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add softened cream cheese, half the reserved potato cooking water (reserve remaining for adjusting consistency, if necessary), softened garlic & herb butter, and a pinch of salt. Mash until combined and smooth. If too dry, add additional reserved potato cooking water, 1 TBS at a time, until desired consistency is reached. Cover and set aside.

While potatoes cook, continue recipe.

Prepare ingredients and make pine nut butter:

Peel, trim, and cut carrot into ½”-wide by 2″-long sticks.

Finely chop pine nuts.

Stem and coarsely chop rosemary.

Combine pine nuts and softened plain butter in a mixing bowl. Set aside.

Pat chicken dry and season both sides with seasoned salt and a pinch of pepper.

Roast the carrots:

Place carrots on prepared baking sheet and toss with 2 tsp olive oil, 1 tsp rosemary (use more, if desired), ¼ tsp salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until tender and lightly browned, 15-18 minutes.

Carefully remove it from the oven. Drizzle honey over roasted carrots.

While carrots are roasting, continue the recipe.

Cook the chicken:

Place a medium non-stick pan over medium heat and add 1 tsp olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165°F, 5-7 minutes per side.

Remove from burner. Rest, 3 minutes.

Finish the dish:

Plate dish as pictured, topping the chicken with the pine nut butter. Bon appétit!

Sirloin Steak & Sherry Shallot Sauce

Sirloin Steak & Sherry Shallot Sauce

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with Garlic Parmesan Potato Clusters & Mixed Greens

Yield: 2

Adapted from: Hello Fresh

A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and/or win the lottery. They’re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: these seared sirloin steaks drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds, and a tangy mixed greens salad.
Prep: 10 Cook: 40

  • 12oz Yukon gold potatoes
  • 5tsp sherry vinegar
  • ¼cup parmesan cheese
  • 1oz beef stock concentrate
  • 2oz mixed greens
  • 1shallot
  • 1tsp garlic powder
  • 14oz sirloin steak
  • 2TBS sour cream
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil
  • butter


Prep & make vinaigrette:

Adjust rack to middle position and preheat oven to 450°F. Lightly oil a baking sheet. Wash and dry produce.

Slice potatoes into ¼-inch-thick rounds. Halve, peel, and finely chop half the shallot (save remaining for another use).

In a small bowl, whisk together half the vinegar (you’ll use the rest later), 1 TBS olive oil, and ½ tsp sugar. Season with salt and pepper.

Make potato clusters:

In a large bowl, combine potatoes, garlic powder, 2 TBS olive oil, and a couple big pinches of salt and pepper, toss until potatoes are completely coated. Arrange on prepared sheet in clusters (about 6 slightly overlapping slices each).

Roast on middle rack for 12 minutes, then sprinkle with Parmesan.

Return to middle rack until potatoes are tender and cheese is lightly browned, 10-12 minutes more.

Cook steak:

While potatoes roast, pat steak dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Turn off heat, transfer to a cutting board to rest. Wipe out pan.

Make sauce:

Heat a drizzle of oil in same pan over medium heat. Add chopped shallot, cook, stirring, until softened, 1- to 2-minutes.

Pour in remaining vinegar. Simmer until reduced by half, 30 seconds.

Stir in stock concentrate and ¼ cup water. Simmer until thickened, 2- to 3-minutes. Turn off heat.

Stir in sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.

Make salad:

While sauce cooks, toss mixed greens in a second large bowl with as much vinaigrette as desired. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide steak, potato clusters, and salad between plates. Top steak with sauce and serve.

Steak with Fig Sauce

Steak with Fig Sauce

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Bisteccha Con Fichi with Almond Green Beans & Roasted Potatoes

Yield: 2

Adapted from: Hello Fresh

Sirloin steak coasted with fig jam and tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock. Served with sides of roasted potatoes and almond-studded green beans.
Prep: 10 Cook: 35

  • 12oz Yukon gold potatoes
  • 6oz green beans
  • 14oz sirloin steak
  • 2TBS fig jam
  • 1shallot
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 1oz beef stock concentrate
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce.

Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot.

Roast potatoes:

Toss potatoes on a baking sheet with a large drizzle of olive oil, season generously with salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

Roast green beans:

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper.

Once potatoes have roasted for 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

Toast almonds:

While green beans roast, add almonds to a large, dry pan over medium high heat. Toast, stirring, until lightly browned, 2- to 4-minutes.

Turn off heat, transfer to a small bowl.

Cook steak:

Pat steak dry with paper towels. Season generously with salt and pepper.

Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Make sauce & serve:

Add a drizzle of oil and minced shallot to same pan over medium high heat. Cook, stirring, until softened, 1- to 2-minutes.

Stir in ¼ cup water, vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and season with salt and pepper.

Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.

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.

Sirloin Steak & Roasted Garlic Pan Sauce

Sirloin Steak & Roasted Garlic Pan Sauce

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with Mashed Potatoes & Broccoli

Yield: 2

Adapted from: Hello Fresh

Roasted garlic and rich beef demi-glace mingle with the fond to create a condiment you’ll want to drizzle over just about everything… especially the chive-flecked mashed potatoes and roasted broccoli on the side.
Prep: 5 Cook: 40

  • 12oz Yukon gold potatoes
  • 8oz broccoli florets
  • 6TBS sour cream
  • 1oz beef demi-glace
  • ¼oz chives
  • 1clove garlic
  • 14oz sirloin steak
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

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

Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Thinly slice chives.

Peel garlic. Place the whole clove in the center of a small piece of foil, drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Roast garlic & broccoli:

Place garlic foil packet on a baking sheet.

Toss broccoli on same sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 15-20 minutes.

Make mashed potatoes:

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Cook steak:

While potatoes cook, pat steak very dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat.

Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.

Make sauce:

Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth.

Melt 1 TBS butter in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste), cook for 1 minute.

Stir in demi-glace and ¼ cup water. Simmer until slightly thickened, 1- to 2-minutes. Turn off heat.

Stir in another 1 TBS butter and any resting juices from steak. Season with salt and pepper.

Finish & serve:

Slice steak against the grain. Fold half the chives into mashed potatoes.

Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.

Sirloin Steak in Mushroom Sauce

Sirloin Steak in Mushroom Sauce

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with Caramelized Onion Mashed Potatoes & Roasted Carrots

Yield: 2

Adapted from: Hello Fresh

This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
Prep: 10 Cook: 50

  • 12oz carrots
  • 1yellow onion
  • 1clove garlic
  • 14oz sirloin steak
  • 2tsp Dijon mustard
  • 16oz Yukon gold potatoes
  • 4oz button mushrooms
  • 2TBS sour cream
  • 1oz beef demi-glace
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

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

Trim, peel, and cut carrots diagonally into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces.

Tip: For speedier spud prep, skip the peeling.

Halve, peel, and thinly slice the onion. Trim and thinly slice mushrooms. Peel and mince garlic.

Cook carrots & mash:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 25-30 minutes.

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

Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.

Caramelize onion:

While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 1 tsp sugar and a splash of water, cook until caramelized, 2- to 3-minutes more. Season with salt and pepper.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook steak:

Pat steak dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Transfer to a cutting board to rest.

Make sauce:

Add 1 TBS butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3- to 5-minutes.

Add garlic, cook until fragrant, 30 seconds.

Stir in demi-glace and ¼ cup water. Bring to a boil, then reduce to a low simmer.

Stir in mustard. Simmer until thickened, 2- to 3-minutes. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with mushroom sauce 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.

Balsamic Chicken Rustico

Balsamic Chicken Rustico

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with Provencal Roasted Root Veggies

Yield: 2

Chicken breasts, onions, and tomatoes coated in a sticky and sweet balsamic sauce. The also go for a roast in it, soaking in all that vinegar-kissed flavor as they cook in the oven.
Prep: 10 Cook: 30

  • 12oz Yukon gold potatoes
  • 4oz baby carrots
  • 1tbs herbs de Provence
  • 1yellow onion
  • 2cloves garlic
  • 4oz grape tomatoes
  • 12oz chicken breasts
  • 2tbs balsamic vinegar
  • 2tsp honey
  • salt & pepper
  • 1tbs olive oil
  • 1tbs butter

Roast veggies:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into ½-inch cubes. On a baking sheet, toss potatoes, carrots, Herbs de Provence, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, 25-30 minutes, tossing halfway through.

Prep:

Peel, halve, and thinly slice the onion. Mince or grate garlic. Halve grape tomatoes lengthwise.

Sear chicken:

Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper. Sear in pan until browned and almost cooked through, 3-4 minutes per side. Remove from pan and set aside on a second baking sheet (or in a baking dish).

Make glaze:

Add onion and a drizzle of olive oil to same pan over medium-low heat. Cook until softened, about 5 minutes. Toss in garlic, tomatoes, balsamic vinegar, and honey. Cook until vinegar and any juices are slightly thick, about 2 minutes. Stir in 1 TBS butter.

Bake chicken:

Spoon glaze (including onions and tomatoes) over chicken.

Tip: It’s OK if some glaze runs onto baking sheet.

Bake in oven until chicken is cooked through, 5-7 minutes.

Serve:

Divide roasted veggies between plates, then add a chicken breast to each. Spoon any loose onions, tomatoes, and glaze on top.