Prep & Bake Cheesy Buffalo-Spiced Salmon
Includes recyclable aluminum tray
- Milk
- Wheat
- Soy
- Eggs
- Fish
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)
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)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
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.
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.)
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.
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.
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.
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.
Divide chicken, coleslaw, and garlic bread between plates. Serve with remaining lemon wedges on the side.
