Sheet Pan Monterey Jack Un-Fried Chicken

Name: Sheet Pan Monterey Jack Un-Fried Chicken with Roasted Carrots, Potato Wedges & Sriracha Mayo
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; ¼ cup Panko Breadcrumbs; 1 tablespoon Ranch Spice; ¼ cup Monterey Jack Cheese; 10 ounce Chicken Cutlets; 4 tablespoon Mayonnaise; 12 ounce Carrots; 1 teaspoon Sriracha; 1 tablespoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper; 3 ounce Caesar Dressing

with Roasted Carrots, Potato Wedges & Sriracha Mayo

Recipe Development TeamPublished on August 23, 2022

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Craving fried chicken? These cheesy panko-breaded cutlets are so crispy you’ll be surprised they’re baked! We serve ‘em with Sriracha-spiked mayo and a side of roasted carrots and equally crispy potato wedges. If this all sounds complicated—it’s not! This delicious dinner can be on the table in just 35 minutes.

Tags:

Easy Cleanup

Allergens:

Wheat

•Milk

•Eggs

•Fish

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

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)

12 ounce

Carrots

1 teaspoon

Sriracha

3 ounce

Caesar Dressing

(Contains: Milk, Eggs, Fish)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories990 kcal

Fat63 g

Saturated Fat15 g

Carbohydrate63 g

Sugar14 g

Dietary Fiber8 g

Protein40 g

Cholesterol170 mg

Sodium1070 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

• 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 1⁄2-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces.

• 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 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.) • 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 2 tsp Caesar dressing each (we sent more). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

• Once veggies have roasted 5 minutes, push to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes roasting. Add chicken to sheet with carrots; return to middle rack.) • Return to top rack until veggies are golden brown and tender and chicken is cooked through, 15-20 minutes more.

• In a second small bowl, combine mayonnaise with Sriracha to taste. • Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165º.