Blue Cheese Panko-Crusted Chicken
with Hot Honey Asparagus & Ranch Salad
- Milk
- Wheat
- Eggs
Tender chicken cutlets are crusted with a savory blue cheese and panko mixture, then baked until golden. They’re served with sweet roasted carrots tossed in a spicy honey glaze. A crisp, refreshing ranch-dressed salad complements the richness of the chicken and the kick of the glaze.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Blue Cheese
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Frank's Hot Sauce
6 ounce
Asparagus
1 unit
Mini Cucumber
2 teaspoon
Honey
¼ ounce
Frank's Seasoning Blend
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
ounce
Carrot
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice cucumber into rounds.
In a small bowl, combine honey and hot sauce. Set aside.
In a small bowl, combine honey and hot sauce.
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Let cool slightly; stir in panko, blue cheese, and half the Frank’s Seasoning Blend (you’ll use the rest later).
Meanwhile, pat chicken* dry with paper towels and season with remaining Frank's Seasoning Blend, salt, and pepper. Spread a thin layer of sour cream on top of chicken and mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat undersides).
Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully place chicken, coated sides up, on empty side of same sheet. (For 4 servings, leave carrots roasting; roast chicken on a second oiled baking sheet on middle rack.) Return to oven and roast until chicken is golden brown and cooked through and carrots are tender, 15-18 minutes.
Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread out across entire baking sheet.)
Roast on top rack for 5 minutes (you’ll add more to the sheet then).
Meanwhile, pat chicken* dry with paper towels and season with remaining Frank’s Seasoning Blend, salt, and pepper. Spread a thin layer of sour cream on tops of chicken and mound with panko mixture, pressing firmly to adhere (no need to coat undersides).
Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully place chicken, coated sides up, on empty side of sheet. (For 4 servings, leave carrots roasting; place chicken on a second lightly oiled baking sheet and roast on middle rack.) Return to top rack and roast until chicken is golden brown and cooked through and carrots are tender, 15-18 minutes.
While carrots and chicken roast, in a large bowl, toss lettuce and cucumber with dressing; season with salt and pepper.
Once carrots are done, toss on baking sheet with hot honey.
Divide chicken, carrots, and salad between plates and serve.
