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Save time during the week with this Meal Prep dish, perfect for making ahead! Here, our chicken breasts are generously covered by a blanket of melty cheddar cheese mixed with sweet and spicy raspberry-jalapeño spread, creamy mayo, and tangy pickled peppers. We're serving them with hearty roasted potatoes and a fresh, simple arugula-peanut salad.
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Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the peanuts. Halve the lime. In a bowl, combine the grated cheese, breadcrumbs, mayonnaise, raspberry jalapeño spread, and chopped peppers; season with salt and pepper. Stir to combine. In a separate bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.
Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.
Evenly spread the raspberry-cheese mixture onto the chicken. Return to the oven and roast 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: In a bowl, combine the arugula, honey-lime dressing, and chopped peanuts; season with salt and pepper and toss to combine. Serve the finished chicken with the roasted potatoes and salad on the side. Enjoy!
REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.
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