Goat Cheese Chicken with Figgy Balsamic
with Garlic Roasted Carrots & Asparagus
How are we going to make chicken special tonight? Say it with us now, all together: PAN SAUCE! When you combine luscious fig jam with tart balsamic vinegar and a little of the magic ingredient (butter), it truly becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to elevate this weeknight dinner idea.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
9 ounce
Carrots
1 teaspoon
Garlic Powder
1 ounce
Goat Cheese
(Contains Milk)
2 unit
Scallions
10 ounce
Chicken Cutlets
1 teaspoon
Dried Rosemary
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
1 unit
Fig Jam
6 ounce
Asparagus
Not included in your delivery
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. (Reserve potatoes for another use.)
• Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast on top and middle racks.)
Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more. (For 4 servings, leave carrots roasting; toss asparagus on a separate baking sheet and roast on middle rack.)
• While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese; cover pan to melt cheese. • Remove pan from heat and keep covered until ready to serve.
• While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until thickened and saucy, 2-3 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.
Chicken is fully cooked when internal temperature reaches 165°.
