HelloFresh
topBanner
Crispy Cheddar Chicken

Crispy Cheddar Chicken

with Loaded Bacon Mashed Potatoes & Asparagus

Gourmet
Read more

Crispy chicken is always a recipe for success. Add melty cheddar and bold spices to the mix, and you’ve got a winning dinner. Once baked, the crust turns golden brown while the meat stays juicy and tender. But wait...there’s more! The crunchy cutlets are served alongside tender roasted asparagus and cheesy, bacon-and-chive-studded mashed potatoes. Together, it’s a meal as elegant as it is satisfying and delicious.

Allergens:WheatMilkEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

6 ounce

Asparagus

¼ ounce

Chives

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 tablespoon

Fry Seasoning

½ cup

Cheddar Cheese

(ContainsMilk)

12 ounce

Chicken Breasts

2 tablespoon

Mayonnaise

(ContainsEggs)

4 ounce

Bacon

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4310 kJ
Calories1030 kcal
Fat68 g
Saturated Fat27 g
Carbohydrate41 g
Sugar5 g
Dietary Fiber6 g
Protein54 g
Cholesterol240 mg
Sodium950 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Sheet
Paper Towel
Large Pan
Large Pot
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Finely chop chives. Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar, salt, and pepper.

2

Pat chicken dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet (for 4 servings, spread out across entire sheet). Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use all the mayo); mound with panko mixture, pressing to adhere (no need to coat the undersides). Roast on top rack until lightly browned, 10-15 minutes (you’ll add the asparagus then).

3

While chicken roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, place bacon in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.

4

Once chicken is lightly browned, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second sheet; roast on middle rack.) Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

5

Once potatoes are tender, reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream, remaining cheddar, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the bacon and half the chives. Season with salt and pepper.

6

Divide chicken, potatoes, and asparagus between plates. Top potatoes with remaining bacon and chives. Serve.