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Monterey Jack Un-Fried Chicken
Monterey Jack Un-Fried Chicken

Monterey Jack Un-Fried Chicken

with Roasted Carrots, Potato Wedges & Sriracha Mayo

Recipe Development Team
Recipe Development TeamPublished on July 28, 2021

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 a side of roasted carrots and crispy potato wedges. If this all sounds complicated—it’s not! This delicious dinner can be on the table in just 35 minutes.

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)

12 ounce

Carrots

1 teaspoon

Sriracha

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving
Calories780 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber10 g
Protein40 g
Cholesterol160 mg
Sodium610 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

Peeler
Small Bowl
Baking Sheet
Paper Towel

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Mix Panko
2

• 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.

Roast Potatoes
3

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack for 20-25 minutes total.) • Roast for 5 minutes (you’ll add more to the sheet then).

Coat & Bake Chicken
4

• 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 and carrots have roasted 5 minutes, remove sheet from oven. Push veggies to one side of pan. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes and carrots roasting; add chicken to a third sheet and roast on middle rack.) • Roast until potatoes and carrots are golden brown and tender and chicken is cooked through, 15-20 minutes more.

Mix Mayo
5

• Meanwhile, in a second small bowl, combine remaining mayonnaise with Sriracha to taste.

Serve
6

• Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.