Crispy Blue Cheese Chicken
& Garlic Bread
- Eggs
- Milk
- Wheat
As the old saying goes, there are two types of people in this world: blue cheese haters and blue cheese lovers. Let the haters say what they will—if you, like us, are a blue cheese lover, this one’s for you. Here, we coat chicken breasts in blue cheese dressing and panko breadcrumbs, then roast ‘em until crispy. On the side, there’s roasted broccoli, plus sour cream mashed potatoes topped with two of blue cheese’s BFFs: bacon and chives. And of course, there’s more of the creamy dressing on the side for dipping and drizzling, ’cause we’re totally in love, and we don’t care who knows it!
Ingredients
10 ounce
Chicken Breasts
4 ounce
Bacon
12 ounce
Potatoes
1 unit
Chives
1 unit
Broccoli
1 unit
Fry Seasoning
1 unit
Blue Cheese Dressing
(Contains: Eggs, Milk)
1 unit
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Sour Cream
(Contains: Milk)
2 clove
Garlic
1 unit
Garlic Bread
(Contains: Milk, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
4 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. Cut broccoli into bite-size pieces. Dice potatoes into 1⁄2-inch pieces. Peel garlic. Finely chop chives. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in half the panko (all for 4), half the Fry Seasoning (save the rest for another use), salt, and pepper.
Pat chicken dry with paper towels; place on one side of a baking sheet. Season all over with salt and pepper. Arrange bacon in a single layer on empty side. Spread tops of chicken with half the blue cheese dressing (save the rest for serving), then mound with panko mixture, pressing to adhere (no need to coat the undersides).
Toss broccoli on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes. Place sheet with chicken and bacon on top rack; roast until chicken is cooked through and bacon is crispy, 15-20 minutes.
While everything roasts, place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes and garlic to pot.
Once bacon is done, carefully transfer to a cutting board. Once cool enough to handle, roughly chop. Mash potatoes and garlic with sour cream, 3 TBSP butter (6 TBSP for 4 servings), and splashes of reserved potato cooking liquid (we used 1⁄4 cup; 1⁄2 cup for 4) as needed until creamy. Stir in chopped bacon and half the chives. Season generously with salt and pepper.
Divide chicken, broccoli, and mashed potatoes between plates. Drizzle with some remaining blue cheese dressing (serve the rest on the side for dipping if you like). Sprinkle with remaining chives.
Chicken is fully cooked when internal temperature reaches 165°. Bacon is fully cooked when internal temperature reaches 145°.
