
Crispy cheddar-panko-crusted chicken cutlets are baked alongside honey-roasted carrots and broccoli, then finished with a creamy Dijon sauce in this weeknight dinner that brings restaurant-quality flavors to your table in about 30 minutes. Best of all, thanks to our oven-ready trays, cleanup is a breeze!
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
6 ounce
Carrot
2 unit
Oven-Ready Tray
2 teaspoon
Honey
1 unit
Broccoli
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 unit
Cooking Spray
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Bake on top rack (be sure your oven has preheated!) until crust is browned and chicken is cooked through, 15-20 minutes. (For 4, bake two trays side by side on top rack.)
In remaining oven-ready tray, toss carrots and broccoli with a large drizzle of oil, honey, salt, and pepper. (For 4 servings, divide ingredients between two remaining trays, using a large drizzle of oil in each tray.)
Roast on top rack until browned and tender, 15-20 minutes. (For 4, roast two trays side by side on middle rack.)

Slice chicken crosswise.
Divide chicken and broccoli and carrots between plates. Spoon sauce over chicken and veggies and serve.