Crispy Southwestern Chicken Cutlets
with Monterey Jack, Mashed Potatoes & Roasted Veggies
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Poblano Pepper
½ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 teaspoon
Chili Powder
1 tablespoon
Southwest Spice Blend
10 ounce
Chicken Cutlets
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon
Olive Oil
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces (no need to peel). Place in a medium 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. Keep covered off heat until ready to mash in step 5.
Meanwhile, halve, peel, and thinly slice onion. Halve, core, and thinly slice poblano into strips. In a medium bowl, combine panko, Monterey Jack, a drizzle of olive oil, half the chili powder, 1 tsp Southwest Spice (2 tsp for 4; we sent more), salt, and pepper. Set aside. Toss onion and poblano on one side of a baking sheet with a large drizzle of olive oil, salt, pepper, and remaining chili powder. (For 4, spread out across entire sheet.) Roast on top rack for 5 minutes.
While veggies roast, pat chicken dry with paper towels; season with salt and pepper. Evenly brush tops of chicken with half the sour cream (you’ll use the rest later). Mound panko mixture onto brushed sides, pressing firmly to adhere. Drizzle each piece of coated chicken with oil.
Once veggies have roasted 5 minutes, remove sheet from oven; carefully add chicken to empty side. (For 4 servings, leave veggies roasting and add chicken to a second sheet; roast on middle rack.) Roast until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken.
Meanwhile, mash potatoes until mostly smooth. Stir in 2 TBSP butter (4 TBSP for 4 servings) and remaining sour cream. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Season with salt and pepper.
Divide chicken and mashed potatoes between plates. Top with roasted veggies. Serve with hot sauce for drizzling over if desired.
