Pecan Chicken Royale

Name: Pecan Chicken Royale with Lemony Roasted Carrots, Biscuits & Garlic Thyme Butter
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 1 unit Lemon; ¼ ounce Thyme; ½ ounce Pecans; 10 ounce Chicken Cutlets; ¼ cup Panko Breadcrumbs; 1.5 ounce Honey Dijon Dressing; 1 teaspoon Garlic Powder; 6 ounce Buttermilk Biscuits; Salt; Pepper; 1 teaspoon Olive Oil; 1 teaspoon Cooking Oil; 4 tablespoon Butter

with Lemony Roasted Carrots, Biscuits & Garlic Thyme Butter

Recipe Development TeamPublished on April 05, 2022

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There’s nothing quite like crunchy-topped chicken. But these chicken cutlets take it to the next level: They’re coated first in tangy honey Dijon dressing, then crusted in a pecan, panko, and thyme mixture. As the chicken cooks, the topping crisps up in the oven without losing the juicy interior. To add even more textures and flavors to this meal, there’s lemony roasted carrots, flaky buttermilk biscuits, and a rich garlic thyme compound butter on the side. It’s a meal fit for royalty.

Allergens:

Tree Nuts

•Gluten

•Egg

•Milk

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 Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

1 unit

Lemon

¼ ounce

Thyme

½ ounce

Pecans

(Contains: Tree Nuts)

10 ounce

Chicken Cutlets

¼ cup

Panko Breadcrumbs

(Contains: Gluten)

1.5 ounce

Honey Dijon Dressing

(Contains: Egg)

1 teaspoon

Garlic Powder

6 ounce

Buttermilk Biscuits

(Contains: Gluten)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

4 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories930 kcal

Fat56 g

Saturated Fat22 g

Carbohydrate73 g

Sugar19 g

Dietary Fiber8 g

Protein40 g

Cholesterol170 mg

Sodium1050 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

•Zester

•Medium Bowl

•Baking Sheet

•Paper Towel

•Small Bowl

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Strip thyme leaves from stems; mince leaves until you have 11⁄2 tsp (3 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces; halve any large pieces. Zest and quarter lemon.

• Finely chop pecans or crush in bag with a heavy-bottomed pan or rolling pin. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave- safe bowl. Microwave until melted, 45 seconds. • Stir in pecans, panko, and 1 tsp chopped thyme (2 tsp for 4). Season with salt and pepper.

• Pat chicken* dry with paper towels. Season all over with 3⁄4 tsp garlic powder (11⁄2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) • Place chicken on one side of a baking sheet. Spread top of each with 1 tsp honey Dijon dressing (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides).

• Toss carrots on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, add carrots to a second sheet; roast chicken on top rack and carrots on middle rack.) • Roast on top rack for 12 minutes (you’ll start the biscuits then).

• Meanwhile, remove biscuits from package. Separate biscuits; place at least 2 inches apart on a second lightly oiled baking sheet. (For 4 servings, carefully add biscuits to sheet with chicken.) • Once chicken has roasted 12 minutes, add biscuits to middle rack. Bake until biscuits and chicken are golden brown and cooked through and carrots are tender, 8-11 minutes. TIP: If chicken is done before carrots, remove from sheet and continue roasting carrots.

• Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. • Stir in remaining garlic powder and remaining chopped thyme; season with salt and pepper.

• Carefully toss roasted carrots with lemon zest and a squeeze of lemon juice. Split biscuits and spread with garlic thyme butter. • Divide carrots, chicken, and biscuits between plates. Drizzle chicken with remaining honey Dijon dressing. Serve with any remaining lemon wedges on the side.