Cheesy Un-Fried Chicken

Name: Cheesy Un-Fried Chicken All In One Pan
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; ¼ cup Panko Breadcrumbs; 1 tablespoon Ranch Spice; ¼ cup Monterey Jack Cheese; 10 ounce Chicken Cutlets; 4 tablespoon Mayonnaise; 6 ounce Green Beans; 1 teaspoon Sriracha; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

All In One Pan

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Crispy chicken is always a recipe for success. Add melty Monterey Jack and Ranch seasoning to the mix and you’ve got yourself a winning dinner. Once baked, the cheesy panko crust turns golden brown while the meat stays juicy and tender. The crunchy cutlets are served with sriracha-spiked mayo and sides of buttery green beans and crispy potato wedges. If this all sounds complicated—it’s not! 35 minutes is all you need for this delicious dish to land on your table.

Tags:

Easy

•Carb Smart

•Family Friendly

Allergens:

Wheat

•Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs

1 tablespoon

Ranch Spice

¼ cup

Monterey Jack Cheese

10 ounce

Chicken Cutlets

4 tablespoon

Mayonnaise

6 ounce

Green Beans

1 teaspoon

Sriracha

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3096 kJ

Calories740 kcal

Fat47 g

Saturated Fat16 g

Carbohydrate42 g

Sugar6 g

Dietary Fiber7 g

Protein38 g

Cholesterol175 mg

Sodium450 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Baking Sheet

•Paper Towel

•Medium Bowl

Instructions

Adjust racks to top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce (except green beans). Cut potatoes into ½-inch-thick wedges.

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.

Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. Roast on top rack for 5 minutes (you’ll add more to the sheet then). (For 4 servings, spread potatoes out across entire sheet; roast for 20-25 minutes.)

Pat chicken dry with paper towels and season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Once potatoes have roasted 5 minutes, remove sheet from oven; carefully place chicken coated sides up on empty side of sheet. Roast until potatoes are golden brown and tender and chicken is cooked through, 15-18 minutes more. (For 4 servings, add chicken to a second sheet; roast on middle rack.)

When chicken and potatoes have 5 minutes left, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl and toss with 1 TBSP butter, salt, and pepper. In a second small bowl, combine remaining mayonnaise and sriracha to taste.