Crispy Cheddar Chicken

Name: Crispy Cheddar Chicken with Loaded Bacon Mashed Potatoes & Broccoli
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 8 ounce Broccoli Florets; ¼ ounce Chives; ¼ cup Panko Breadcrumbs; 1 tablespoon Fry Seasoning; ½ cup Cheddar Cheese; 10 ounce Chicken Cutlets; 2 tablespoon Mayonnaise; 4 ounce Bacon; 2 tablespoon Sour Cream; 1 teaspoon Olive Oil; 2 tablespoon Butter; 1 teaspoon Cooking Oil; Salt; Pepper

with Loaded Bacon Mashed Potatoes & Broccoli

Recipe Development TeamPublished on July 14, 2021

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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 broccoli and cheesy, bacon-and-chive-studded mashed potatoes. Together, it’s a meal as elegant as it is satisfying and delicious.

Allergens:

Wheat

•Milk

•Eggs

•Soy

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 Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

¼ ounce

Chives

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Fry Seasoning

½ cup

Cheddar Cheese

(Contains: Milk)

10 ounce

Chicken Cutlets

2 tablespoon

Mayonnaise

(Contains: Eggs, Soy)

4 ounce

Bacon

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories1040 kcal

Fat68 g

Saturated Fat26 g

Carbohydrate48 g

Sugar5 g

Dietary Fiber8 g

Protein52 g

Cholesterol225 mg

Sodium960 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

•Medium Bowl

•Baking Sheet

•Paper Towel

•Large Pan

•Large Pot

•Strainer

•Potato Masher

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Finely chop chives. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you’ll use the rest of the seasoning and cheese later), salt, and pepper.

• 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).

• Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

• While chicken and broccoli roast, 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. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Meanwhile, place bacon* in a large, dry pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• To pot with drained potatoes, 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.