Prep & Bake Cheddar-Crusted Chicken
Includes recyclable aluminum tray
- Milk
- Wheat
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!
Ingredients
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
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 unit
Cooking Spray
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
- Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Cut broccoli into bite-size pieces if necessary.
- In a small bowl, combine panko, cheddar, half the Fry Seasoning (you’ll use the rest in the next step), a drizzle of olive oil, salt, and pepper.
- Lightly coat one oven-ready tray (two trays for 4 servings) with nonstick cooking spray or a drizzle of oil.
- Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Place chicken in prepared tray (divide between two prepared trays for 4); brush tops with half the sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
-
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.)
- Meanwhile, in a second small bowl, combine mustard, remaining sour cream, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
-
Slice chicken crosswise.
-
Divide chicken and broccoli and carrots between plates. Spoon sauce over chicken and veggies and serve.
