Crispy Caesar Chicken
with Herby Potato Wedges & Brussels Sprouts
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 it with a panko and Parmesan crust. Meanwhile potato wedges roast in an herby ranch-inspired spice blend and garlicky Brussels sprouts are sautéed until tender. Serve with dressing drizzled on top or on the side for dunking. Who says Caesar’s only for salad?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 tablespoon
Ranch Spice
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
1.5 ounce
Caesar Dressing
(Contains Eggs, Milk, Fish)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. • 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 Brussels sprouts and cook, stirring occasionally, until bright green and softened, 5-7 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 to 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.
• Divide chicken, Brussels sprouts, and potato wedges between plates. Drizzle remaining dressing over chicken (or serve on the side for dipping).
Chicken is fully cooked when internal temperature reaches 165º.
