There’s nothing like crunchy chicken—and this version is super-simple! You'll coat cutlets with honey Dijon dressing, then pile on a mix of panko breadcrumbs and pecans. Nestle them next to garlic-thyme potatoes in our oven-ready tray, then bake to perfection. Serve with buttery green beans, then toss (or recycle!) the tray for an easy cleanup.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 teaspoon
Garlic Powder
2 ounce
Pecans
(Contains Tree Nuts)
1 tablespoon
Fry Seasoning
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
6 ounce
Green Beans
12 ounce
Potatoes
1 teaspoon
Dried Thyme
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
1 unit
Oven-Ready Aluminum Trays
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Olive Oil
There’s nothing like crunchy chicken—and this version is super-simple! You'll coat cutlets with honey Dijon dressing, then pile on a mix of panko breadcrumbs and pecans. Nestle them next to garlic-thyme potatoes in our oven-ready tray, then bake to perfection. Serve with buttery green beans, then toss (or recycle!) the tray for an easy cleanup.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl; microwave until melted, 30 seconds. • Finely chop pecans. • Add pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper to bowl with melted butter. Stir to combine.
• Reserve about half of the honey Dijon dressing in a small bowl (set aside for use in Step 6). • Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Transfer to a plate. • Spread tops of chicken with a thin layer of remaining honey Dijon dressing. Mound chicken with pecan crust, pressing firmly to adhere (no need to coat the undersides).
• Once potatoes have roasted 5-8 minutes, remove from oven. Carefully push potatoes to one side of tray; place chicken, coated sides up, on empty side. Return tray to oven and roast on middle rack, until potatoes are tender, chicken is cooked through, and pecan topping is golden brown, 15-20 minutes. (For 4 servings, leave potatoes roasting on top rack; add chicken to the second tray and roast on middle rack.)
• Meanwhile, trim green beans if necessary. • Place green beans and 1 TBSP butter (2 TBSP for 4 servings) in a second medium microwave-safe bowl; season with salt and pepper. Cover tightly with plastic wrap; microwave until slightly tender, 1-2 minutes.
• Divide pecan chicken, potatoes, and green beans between plates in separate sections. Drizzle chicken with as much reserved honey Dijon dressing as you like. Serve.
Poultry is fully cooked when internal temperature reaches 165°.