Deviled Chicken & Honey-Chipotle Sauce with Cilantro Rice & Tomatoes
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Deviled Chicken & Honey-Chipotle Sauce

with Cilantro Rice & Tomatoes

40 MIN
2 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. You’ll make a delightfully crispy, golden coating for chicken breasts by dredging them in flour, spiced butter, and cheesy breadcrumbs before baking to achieve a crunchy exterior.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Deviled Chicken & Honey-Chipotle Sauce with Cilantro Rice & Tomatoes
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Long Grain White Rice
    • 4 oz Grape Tomatoes
    • 2 Scallions
    • 1 Poblano Pepper
    • 1 Tbsp Dijon Mustard
    • 1 oz Salted Butter
    • ¼ cup Cilantro Sauce
    • 2 tsps Honey
    • 2 tsps Chipotle Chile Paste
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mayonnaise
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    How To: Chop Scallions
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & dress the tomatoes
    1 Prepare the ingredients & dress the tomatoes

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the upper third of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper.

    Bread the chicken
    2 Bread the chicken

    Melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan.

    Bake the chicken
    3 Bake the chicken

    Top the breaded chicken with a drizzle of olive oil. Place on the upper oven rack and bake 18 to 20 minutes, or until browned and cooked through.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook & finish the rice
    4 Cook & finish the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or the pot used to melt the butter), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Serve the baked chicken with the finished rice. Drizzle the chicken with the sauce. Top with the dressed tomatoes and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

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    Deviled Chicken & Honey-Chipotle Sauce

    Prepare the ingredients & dress the tomatoes
    1 Prepare the ingredients & dress the tomatoes

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the upper third of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper.

    2 Bread the chicken

    Melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan.

    Bread the chicken
    Bake the chicken
    3 Bake the chicken

    Top the breaded chicken with a drizzle of olive oil. Place on the upper oven rack and bake 18 to 20 minutes, or until browned and cooked through.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Cook & finish the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or the pot used to melt the butter), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.

    Cook & finish the rice
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Serve the baked chicken with the finished rice. Drizzle the chicken with the sauce. Top with the dressed tomatoes and sliced green tops of the scallions. Enjoy!

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