Coconut-Crusted Chicken & Apricot Dijon 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)
½ tablespoon
Fry Seasoning
5 teaspoon
Rice Wine Vinegar
16 ounce
Potatoes
1 unit
Apricot Jam
12 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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
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 wedges. Trim and thinly slice scallions.
- In a small bowl, combine ¼ of the sour cream and chipotle powder. Set aside for serving.
- In a separate small bowl, combine jam, mustard, and ½ TBSP water (1 TBSP for 4 servings). 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.
-
Roast on top 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 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. Roast on middle rack until potatoes are tender and chicken is golden and cooked through, 15-20 minutes more.
-
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 apricot sauce over chicken. Serve with chipotle crema on the side for potatoes.
