Coconut-Crusted Chicken & Apricot Sauce
with Potato Wedges, Slaw & Chipotle Crema
Turn your oven into a tropical getaway! Succulent chicken gets a golden coconut-panko crust while potato wedges crisp to perfection. Sweet-tangy apricot Dijon glaze meets smoky chipotle crema and fresh slaw for a flavor-packed one-sheet wonder that brings weekend vibes to weeknight dinners. Life’s too short for boring chicken!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
1 tablespoon
Fry Seasoning
5 teaspoon
Rice Wine Vinegar
16 ounce
Potatoes
1 unit
Apricot Jam
20 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
4 ounce
Coleslaw Mix
2 teaspoon
Dijon Mustard
1 ounce
Chipotle Puree
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions.
• In a small bowl, combine chipotle puree and one packet of sour cream (two packets for 4 servings). Set aside for serving. • In a separate small bowl, combine jam, mustard, and ½ TBSP water. Set aside for serving.
• In a third small bowl, combine panko, shredded coconut, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Set aside until next step. • Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4), salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Roast on middle rack for 5 minutes (you’ll add the chicken then).
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Spread tops of chicken with half the remaining sour cream. Mound with panko mixture, pressing firmly to adhere. • Once potatoes have roasted 5 minutes, remove baking sheet from oven. Carefully place chicken, coated sides up, on empty side of sheet. Return to middle rack; roast until potatoes are tender and chicken is golden and cooked through, 15-20 minutes more. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on top rack.)
• Meanwhile, in a medium bowl, combine vinegar, remaining sour cream, salt, and pepper. • Add coleslaw mix and scallions; toss until coated. Set aside.
• Divide chicken, potato wedges and slaw between plates. Drizzle chicken with apricot sauce; serve chipotle dipper on the side for potatoes.
Poultry is fully cooked when internal temperature reaches 165°.
