Crispy Caesar Chicken

Name: Crispy Caesar Chicken with Herby Potato Wedges & Roasted Green Beans
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 6 ounce Green Beans; 1 tablespoon Ranch Spice; 10 ounce Chicken Cutlets; ¼ cup Panko Breadcrumbs; ¼ cup Parmesan Cheese; 1.5 ounce Caesar Dressing; 1 teaspoon Garlic Powder; 1 tablespoon Cooking Oil; 1 teaspoon Olive Oil; Salt; Pepper

with Herby Potato Wedges & Roasted Green Beans

Recipe Development TeamPublished on May 17, 2022

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Our chefs took the best parts of the classic chicken Caesar salad and spun it into a whole new dish! You’ll skip the lettuce and spread chicken cutlets with a layer of creamy Caesar dressing, then coat with a panko and Parmesan crust. Meanwhile potato wedges roast in an herby ranch-inspired spice blend and garlicky green beans are sautéed until tender. Crispy chicken is drizzled with more dressing and plated together for a dynamic dish with familiar flavors. Who says Caesar’s only for salad?

Tags:

Calorie Smart

•Climate Superstar

Allergens:

Gluten

•Milk

•Egg

•Pesce

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 Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

6 ounce

Green Beans

1 tablespoon

Ranch Spice

10 ounce

Chicken Cutlets

¼ cup

Panko Breadcrumbs

(Contains: Gluten)

¼ cup

Parmesan Cheese

(Contains: Milk)

1.5 ounce

Caesar Dressing

(Contains: Egg, Milk, Pesce)

1 teaspoon

Garlic Powder

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories610 kcal

Fat27 g

Saturated Fat7 g

Carbohydrate49 g

Sugar6 g

Dietary Fiber5 g

Protein41 g

Cholesterol125 mg

Sodium600 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

•Baking Sheet

•Medium Bowl

•Paper Towel

•Large Pan

Instructions

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim green beans if necessary. • Toss potatoes on a baking sheet with a drizzle of oil, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

• In a medium bowl, combine panko, half the Parmesan, half the garlic powder, remaining Ranch Spice, a drizzle of olive oil, salt, and pepper.

• Lightly oil a second baking sheet. Pat chicken* dry with paper towels; season with salt and pepper. • Place chicken on prepared sheet. Evenly brush tops with a thin layer of dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on top rack for 10 minutes (you’ll finish the chicken in step 5).

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring occasionally, until lightly browned and softened, 6-8 minutes. Season with remaining garlic powder, salt, and pepper. • Remove pan from heat.

• Once chicken has roasted 10 minutes, remove sheet from oven. Carefully sprinkle remaining Parmesan over chicken. • Return top rack until chicken is browned and cooked through and Parmesan is golden brown, 6-10 minutes more. TIP: Keep a close eye on the cheese to avoid burning.