Crispy Southwestern Chicken Cutlets

Name: Crispy Southwestern Chicken Cutlets with Monterey Jack, Mashed Potatoes, and Roasted Poblano and Onions
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 24 ounce Yukon Gold Potatoes; 2 unit Yellow Onion; 2 unit Poblano Pepper; 1 cup Panko Breadcrumbs; ½ cup Monterey Jack Cheese; 2 teaspoon Southwest Spice Blend; 2 teaspoon Chili Powder; 20 ounce Chicken Cutlets; 8 tablespoon Sour Cream; 2 teaspoon Hot Sauce; 4 teaspoon Olive Oil; 1 teaspoon Vegetable Oil; 4 tablespoon Butter; Salt; Pepper

with Monterey Jack, Mashed Potatoes, and Roasted Poblano and Onions

Recipe Development TeamPublished on December 31, 2018

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Crispy chicken is always a recipe for success. Add melty Monterey Jack and warm Southwestern 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. The crunchy cutlets are served alongside creamy mashed potatoes and a fajita-reminiscent tangle of roasted poblanos and onions. If this all sounds complicated--it’s not! 30 minutes is all you need for this delicious dish to land on your table.

Tags:

Spicy

Allergens:

Wheat

•Milk

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Yukon Gold Potatoes

2 unit

Yellow Onion

2 unit

Poblano Pepper

1 cup

Panko Breadcrumbs

(Contains: Wheat)

½ cup

Monterey Jack Cheese

(Contains: Milk)

2 teaspoon

Southwest Spice Blend

2 teaspoon

Chili Powder

20 ounce

Chicken Cutlets

8 tablespoon

Sour Cream

(Contains: Milk)

2 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

4 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat37 g

Saturated Fat16 g

Carbohydrate50 g

Sugar7 g

Dietary Fiber7 g

Protein34 g

Cholesterol170 mg

Sodium400 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 Pot

•Strainer

•Medium Bowl

•Baking Sheet

Instructions

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until tender, 15-18 minutes. Reserve ¾ cup cooking water, then drain and return to pot. Cover.

Meanwhile, halve, peel, and thinly slice onions. Halve, deseed, and thinly slice poblanos. In a medium bowl, combine panko, cheese, a large drizzle of olive oil, 2 tsp Southwest Spice (we sent more), half the chili powder, salt, and pepper.

Lightly oil a baking sheet (or spray sheet with nonstick cooking spray). Pat chicken dry with paper towels; season with salt and pepper and place on one side of prepared sheet. Evenly brush tops of chicken with half the sour cream (save the rest for later). Sprinkle panko mixture onto brushed sides, pressing to adhere.

Using a potato masher or fork, mash potatoes until mostly smooth. Stir in remaining sour cream, 4 TBSP butter, and half the reserved cooking water. (TIP: If mixture is too thick, stir in remaining reserved water, a splash at a time, until creamy.) Season with salt and pepper.

Divide mashed potatoes and chicken between plates. Top with roasted veggies. (For picky eaters, serve the veggies on the side.) Serve with hot sauce for drizzling over.