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

Monterey Jack Un-Fried Chicken

with Buttery Green Beans, Potato Wedges & Sriracha Mayo

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! All you need is 35 minutes 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.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 tablespoon

Ranch Spice

10 ounce

Chicken Cutlets

4 tablespoon


(Contains Eggs)

6 ounce

Green Beans

1 teaspoon


Not included in your delivery



2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories820 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber5 g
Protein41 g
Cholesterol205 mg
Sodium570 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.


Small Bowl
Baking Sheet
Large Bowl
Paper Towel
Medium Bowl



• 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.

Mix Panko

• 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

• In a large bowl, toss potatoes with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. Spread out on one side of a baking sheet (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).

Coat & Bake Chicken

• 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.

Cook Beans & Mix Mayo

• 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; toss with 1 TBSP butter, salt, and pepper. • In a second small bowl, combine remaining mayonnaise with Sriracha to taste.


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

Chicken is fully cooked when internal temperature reaches 165º.