Prep & Bake Cheesy Buffalo-Spiced Chicken
Includes recyclable aluminum tray
- Milk
- Wheat
- Soy
- Eggs
Crispy panko-crusted, Monterey Jack–blanketed baked chicken gets a fiery double dose of Frank’s Seasoning Blend. It’s paired with cooling ranch-seasoned coleslaw and buttery garlic bread. Best of all, thanks to our recyclable oven-ready tray, this feast delivers all the flavor you crave without the mess!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Oven-Ready Tray
1 unit
Lemon
¼ ounce
Frank's Seasoning Blend
¼ cup
Monterey Jack Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
4 ounce
Coleslaw Mix
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to middle position and preheat oven to 450 degrees.
- In a small bowl, combine panko, Monterey Jack, half the Frank’s Seasoning Blend, a drizzle of olive oil, and pepper.
- Pat chicken* dry with paper towels; season all over with remaining Frank’s Seasoning Blend, salt, and pepper.
- Place chicken in oven-ready tray (divide between two trays for 4 servings). Reserve half the sour cream in a second small bowl. Brush tops of chicken with remaining sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
- Bake on middle rack (be sure your oven has preheated!) until chicken is cooked through and crust is browned, 15-20 minutes. (For 4, bake two trays side by side on middle rack.)
- Meanwhile, set garlic herb butter aside to soften. Wash and dry produce.
- Roughly chop parsley. Quarter lemon. Halve ciabatta.
- In a medium bowl, combine coleslaw mix, parsley, dressing, reserved sour cream, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lemon juice, salt, and pepper; toss until evenly coated. Refrigerate until ready to serve.
- When chicken has 5 minutes remaining, spread garlic herb butter onto cut sides of ciabatta. Carefully place ciabatta, cut sides up, directly on oven rack (or use a baking sheet). Bake until toasted, 3-5 minutes.
- Cut ciabatta on a diagonal into triangles.
- Slice chicken crosswise.
- Divide chicken, coleslaw, and garlic bread between plates. Serve with remaining lemon wedges on the side.
