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Italian-Style Deviled Chicken
with Pesto Rice & Balsamic Onions
35 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 mustard butter and Italian-seasoned, cheesy breadcrumbs before roasting them to achieve a crunchy exterior.
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NutritionPER SERVING
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Calories850 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 oz Balsamic-Marinated Cipolline Onions
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1 clove Garlic
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1 Tbsp Dijon Mustard
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1 oz Salted Butter
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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⅓ cup Basil Pesto
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¼ cup Mayonnaise
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¼ cup Grated Romano Cheese
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¼ cup Grated Parmesan Cheese
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1¼ cups Panko Breadcrumbs
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2 Bell Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes. Roughly chop the onions. In a bowl, combine the halved tomatoes and chopped onions. Add a drizzle of olive oil; season with salt and pepper. Stir to combine.
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 mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs, Italian seasoning, and romano; 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 mustard butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan.
3
Bake the chicken
Top the breaded chicken with a drizzle of olive oil. Bake 18 to 20 minutes, or until lightly 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 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 pesto 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, parmesan, 2 teaspoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. Serve the baked chicken with the pesto rice. Top the chicken with the sauce and tomato- onion mixture. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes. Roughly chop the onions. In a bowl, combine the halved tomatoes and chopped onions. Add a drizzle of olive oil; season with salt and pepper. Stir to combine.
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 mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs, Italian seasoning, and romano; 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 mustard butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan.
3
Bake the chicken
Top the breaded chicken with a drizzle of olive oil. Bake 18 to 20 minutes, or until lightly 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 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 pesto 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, parmesan, 2 teaspoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. Serve the baked chicken with the pesto rice. Top the chicken with the sauce and tomato- onion mixture. Enjoy!
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