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Deviled Chicken & Honey-Chipotle Sauce
with Cilantro Rice & Tomatoes
40 MIN
4 Servings
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 spiced butter and cheesy breadcrumbs before baking in the oven to achieve a golden, crunchy exterior.
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NutritionPER SERVING
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Calories750 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1 cup Long Grain White Rice
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½ lb Grape Tomatoes
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2 Scallions
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2 Poblano Peppers
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1 Tbsp Dijon Mustard
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2 Tbsps Butter
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1¼ cups Panko Breadcrumbs
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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¼ cup Cilantro Sauce
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2 tsps Chipotle Chile Paste
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¼ cup Mayonnaise
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2 Tbsps Honey
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¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
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 stems of the peppers. 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
Line a sheet pan with foil. In a medium pot, heat the butter on medium until melted (or melt in a large bowl in the microwave). Reserving the pot, 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 on both sides with salt and pepper. 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 the sheet pan.
3
Bake the chicken
Top the breaded chicken with a drizzle of olive oil. Place on the upper oven rack and bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
4
Make the pepper rice
Meanwhile, in the reserved pot (or a medium pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; 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 2 cups 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.
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 pepper rice. Drizzle the chicken with the sauce. Top with the dressed tomatoes and sliced green tops of the scallions. Enjoy!
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 stems of the peppers. 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
Line a sheet pan with foil. In a medium pot, heat the butter on medium until melted (or melt in a large bowl in the microwave). Reserving the pot, 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 on both sides with salt and pepper. 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 the sheet pan.
3
Bake the chicken
Top the breaded chicken with a drizzle of olive oil. Place on the upper oven rack and bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
4
Make the pepper rice
Meanwhile, in the reserved pot (or a medium pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; 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 2 cups 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.
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 pepper rice. Drizzle the chicken with the sauce. Top with the dressed tomatoes and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs