Monterey Jack Un-Fried Chicken

Name: Monterey Jack Un-Fried Chicken with Buttery Green Beans, Potato Wedges & Sriracha Mayo
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; ¼ cup Panko Breadcrumbs; 1 tablespoon Ranch Spice; ¼ cup Monterey Jack Cheese; 10 ounce Chicken Cutlets; 4 tablespoon Mayonnaise; 6 ounce Green Beans; 1 teaspoon Sriracha; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Buttery Green Beans, Potato Wedges & Sriracha Mayo

Recipe Development TeamPublished on March 31, 2021

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Crispy chicken is always a recipe for success. Add melty Monterey Jack and Ranch seasoning to the mix and you’ve got yourself a winning dinner. Once baked, the cheesy panko crust turns golden brown while the meat stays juicy and tender. The crunchy cutlets are served with sriracha-spiked mayo and sides of buttery green beans and crispy potato wedges. If this all sounds complicated—it’s not! 35 minutes is all you need for this delicious dish to land on your table.

Tags:

Carb Smart

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 Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Ranch Spice

¼ cup

Monterey Jack Cheese

(Contains: Milk)

10 ounce

Chicken Cutlets

4 tablespoon

Mayonnaise

(Contains: Eggs, Soy)

6 ounce

Green Beans

1 teaspoon

Sriracha

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories760 kcal

Fat48 g

Saturated Fat15 g

Carbohydrate46 g

Sugar6 g

Dietary Fiber7 g

Protein40 g

Cholesterol170 mg

Sodium500 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

•Small Bowl

•Baking Sheet

•Paper Towel

•Medium Bowl

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce (except green beans). • Cut potatoes into ½-inch-thick wedges.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet; roast for 20-25 minutes.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest in the next step). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on middle rack.) • Roast until potatoes are golden brown and tender and chicken is cooked through, 15-18 minutes more.

• When chicken and potatoes have 5 minutes left, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl and toss with 1 TBSP butter, salt, and pepper. • In a second small bowl, combine remaining mayonnaise with sriracha to taste.