We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Asiago-Smothered Chicken
with Roasted Zucchini & Smoky Corn
-
Time35 min
-
Servings2
-
NutritionEst. 730 calories
Simple, oregano-dusted chicken breasts are generously covered by a blanket of rich, nutty Asiago cheese, complemented by a duo of summer vegetable sides.
Get Cooking
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
-
1 Zucchini
-
2 ears Of Corn
-
2 cloves Garlic
-
2 Tbsps Butter
-
2 oz Asiago Cheese
-
1 tsp Whole Dried Oregano
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
step-by-step
instructions
1
Prepare the ingredients:
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the zucchini crosswise into 1/2-inch-thick rounds. If necessary, peel the garlic, then finely chop. Remove and discard the husks and silks of the corn. Grate the Asiago cheese on the large side of a box grater. Roughly chop the peppers.
2
Roast the vegetables:
Line a sheet pan with aluminum foil. Place the zucchini rounds on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer on one side of the sheet pan. Evenly top with the chopped garlic and half the parmesan cheese. Divide the corn cobs between 2 large pieces of aluminum foil. Drizzle each cob with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal and place on the other side of the sheet pan. Roast 18 to 20 minutes, or until the zucchini is lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with the salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cooked 6 to 7 on the first side, or until browned. Flip and cook 4 minutes. Evenly top with the chopped peppers and grated Asiago cheese. Loosely cover the pan with aluminum foil and continue to cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.
4
Make the smoky butter & serve your dish:
While the chicken cooks, in a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash to thoroughly combine. Carefully unwrap the cooked corn. Coat each cooked corn cob on all sides with the smoky butter. Serve the cooked chicken with the roasted zucchini and buttered corn. Garnish with the remaining parmesan cheese. Enjoy!
1
Prepare the ingredients:
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the zucchini crosswise into 1/2-inch-thick rounds. If necessary, peel the garlic, then finely chop. Remove and discard the husks and silks of the corn. Grate the Asiago cheese on the large side of a box grater. Roughly chop the peppers.
2
Roast the vegetables:
Line a sheet pan with aluminum foil. Place the zucchini rounds on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer on one side of the sheet pan. Evenly top with the chopped garlic and half the parmesan cheese. Divide the corn cobs between 2 large pieces of aluminum foil. Drizzle each cob with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal and place on the other side of the sheet pan. Roast 18 to 20 minutes, or until the zucchini is lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with the salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cooked 6 to 7 on the first side, or until browned. Flip and cook 4 minutes. Evenly top with the chopped peppers and grated Asiago cheese. Loosely cover the pan with aluminum foil and continue to cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.
4
Make the smoky butter & serve your dish:
While the chicken cooks, in a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash to thoroughly combine. Carefully unwrap the cooked corn. Coat each cooked corn cob on all sides with the smoky butter. Serve the cooked chicken with the roasted zucchini and buttered corn. Garnish with the remaining parmesan cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered