Parmesan-Basil Chicken Patties with Braised Romano Beans & Barley

Parmesan-Basil Chicken Patties

with Braised Romano Beans & Barley

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Though the delicate, round green beans we’re most familiar with are delicious, they’re not the only “green beans” on the scene. The term is fairly broad, encompassing a large variety of snap and string beans. No fair! Well, we’re giving credit where credit is due, introducing one of these delicious varieties by name. Flat, hearty Romano beans are delightfully crunchy and mouthwateringly fresh. They stand up well to heat, making them perfect for braising.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
fresh
ingredients
Parmesan-Basil Chicken Patties with Braised Romano Beans & Barley
Title
  • 2 cloves Garlic
  • 1 bunch Basil
  • 1 Tomato
  • ½ bunch Spring Onions
  • ½ lb Romano Beans
  • ¾ cup Barley
  • 10 oz Ground Chicken
  • ¼ cup Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and mince the garlic. Pick the basil leaves off the stems; discard the stems. Medium dice the tomato. Cut off and discard the roots of the onions; thinly slice the onions on an angle, separating the white bottoms and green tops. Cut off and discard the ends of the Romano beans; cut the beans into 2-inch pieces.
Cook the barley:
2 Cook the barley:
Add the barley to the pot of boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil, season with salt and pepper to taste, and stir to combine. Set aside as you continue cooking.
Cook the aromatics:
3 Cook the aromatics:
While the barley cooks, in a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and white bottoms of the onions and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.
Braise the vegetables:
4 Braise the vegetables:
Increase the heat to medium-high and stir in the Romano beans, tomato and ½ cup of water. Season with salt and pepper and bring the mixture to a boil. Once boiling, cover and reduce the heat to medium-low. Simmer, stirring occasionally, 22 to 24 minutes, or until the beans are tender. Turn off the heat and stir in a drizzle of olive oil, half of the green tops of the onions and half of the basil (roughly chopping the leaves just before adding); season with salt and pepper to taste.
Make & cook the chicken patties:
5 Make & cook the chicken patties:
While the vegetables braise, in a medium bowl, combine the chicken, breadcrumbs, all but a pinch of the Parmesan and the remaining basil (roughly chopping the leaves just before adding). Season with salt and pepper. Using your hands, form the mixture into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the chicken patties and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer the cooked patties to a plate.
Plate your dish:
6 Plate your dish:
Divide the barley between 2 dishes and top with the braised vegetables and chicken patties. Garnish with the remaining green tops of the onions and remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

Parmesan-Basil Chicken Patties

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and mince the garlic. Pick the basil leaves off the stems; discard the stems. Medium dice the tomato. Cut off and discard the roots of the onions; thinly slice the onions on an angle, separating the white bottoms and green tops. Cut off and discard the ends of the Romano beans; cut the beans into 2-inch pieces.
2 Cook the barley:
Add the barley to the pot of boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil, season with salt and pepper to taste, and stir to combine. Set aside as you continue cooking.
Cook the barley:
Cook the aromatics:
3 Cook the aromatics:
While the barley cooks, in a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and white bottoms of the onions and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.
4 Braise the vegetables:
Increase the heat to medium-high and stir in the Romano beans, tomato and ½ cup of water. Season with salt and pepper and bring the mixture to a boil. Once boiling, cover and reduce the heat to medium-low. Simmer, stirring occasionally, 22 to 24 minutes, or until the beans are tender. Turn off the heat and stir in a drizzle of olive oil, half of the green tops of the onions and half of the basil (roughly chopping the leaves just before adding); season with salt and pepper to taste.
Braise the vegetables:
Make & cook the chicken patties:
5 Make & cook the chicken patties:
While the vegetables braise, in a medium bowl, combine the chicken, breadcrumbs, all but a pinch of the Parmesan and the remaining basil (roughly chopping the leaves just before adding). Season with salt and pepper. Using your hands, form the mixture into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the chicken patties and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer the cooked patties to a plate.
6 Plate your dish:
Divide the barley between 2 dishes and top with the braised vegetables and chicken patties. Garnish with the remaining green tops of the onions and remaining Parmesan cheese. Enjoy!
Plate your dish:
Browse Steps
1 of 6