Our chef-curated “perfect plates” are the answer to your dinner woes! Set out a spread of seasoned chicken cutlets, golden roasted potatoes and broccoli, toasted panko for crunch, and two (two!!) sauces: luscious cheese and classic ranch. Serve it all family style and order tortilla chips to make nachos and/or bacon for an crisp, smoky topper!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Potatoes
1 unit
Broccoli
1 tablespoon
Fry Seasoning
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Onion Powder
10 ounce
Chicken Cutlets
4 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
½ cup
White Cheddar Cheese
(Contains Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
Salt
Pepper
2 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Cut broccoli into bite-size pieces if necessary. • Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• While potatoes roast, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Season with salt and pepper. Wipe out pan. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, onion powder, salt, and pepper. Return to top rack and roast, until veggies are browned and tender, 15-20 minutes more. (For 4 servings, transfer baking sheet with potatoes to middle rack; toss broccoli as instructed on a separate baking sheet and roast on top rack.)
• Meanwhile, pat chicken* dry with paper towels. Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board to rest.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Whisk in cream cheese until melted, 1-2 minutes. Slowly whisk in 1⁄4 cup water (1⁄2 cup for 4) until no lumps remain. Sprinkle in cheddar and white cheddar. Cook, whisking, until melted and smooth, 1-2 minutes. Season with salt and pepper. Transfer to a small serving bowl. TIP: If sauce seems too thick, add more water a splash at a time until sauce reaches desired consistency.
• Slice chicken crosswise. • Serve chicken, potatoes, broccoli, toasted panko, cheese sauce, and dressing family style so everyone can build their own plate.
Chicken is fully cooked when internal temperature reaches 165°.