Cheddar-Crusted Crispy Chicken
Gluten-free friendly or classic—the choice is yours!
- Milk
- Eggs
- Wheat
- Tree Nuts
Everyone has different dietary needs—but that doesn’t mean you need to make separate meals for everyone at your table! Here, you have the option of coating cheesy chicken with either crispy panko or a savory almond crust (or if you're feeling bold, both! We send you everything you need). To complete the dish you’ll serve a side of creamy chive mashed potatoes and roasted broccoli.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
½ cup
Cheddar Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
8 ounce
Broccoli
¼ ounce
Chives
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1.5 ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 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.
Crush almonds in their bag (make a small slit in the bag and use a rolling pin or pan to crush the nuts). Cut broccoli into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Mince chives.
If Making Panko Topping: Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, 2 TBSP cheddar, ¼ tsp Fry Seasoning (you’ll use the rest later), salt, and pepper.
If Making Almond Topping: Place 1 TBSP butter (2 TBSP for 4) in a separate medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in crushed almonds, 2 TBSP cheddar, ¼ tsp Fry Seasoning (you’ll use the rest later), salt, and pepper.
Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, spread chicken out across entire sheet).
Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use it all); mound with your choice of panko mixture and/or almond mixture, pressing to adhere (no need to coat the undersides).
Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet.)
Roast on top rack until broccoli is browned and tender and chicken is cooked through, 18-22 minutes (for 4, roast broccoli on middle rack and chicken on top rack) (if broccoli is done before chicken, carefully remove from sheet and contiune roasting chicken). TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.
Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot.
To pot with potatoes, add sour cream, half the chives, remaining cheddar, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
Divide chicken, mashed potatoes, and broccoli between plates. Top mashed potatoes with remaining chives. Serve.
