Sheet Pan Walnut-Crusted Chicken

Name: Sheet Pan Walnut-Crusted Chicken with Cheesy Ciabatta & Roasted Broccoli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ½ ounce Walnuts; 10 ounce Chicken Cutlets; 1.5 ounce Honey Dijon Dressing; 1 unit Ciabatta Bread; ¼ cup Panko Breadcrumbs; 1 tablespoon Fry Seasoning; 8 ounce Broccoli Florets; ¼ cup Monterey Jack Cheese; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Cheesy Ciabatta & Roasted Broccoli

Recipe Development TeamPublished on June 09, 2021

4.3

(2.3K customers rated)

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Weeknights feeling busier and more jam-packed than ever? We hear you! That’s why we’re bringing you a quick and easy meal that’s sure to satisfy your whole pack. This week, we’re featuring chicken topped with a crunchy walnut and panko crust, roasted broccoli, toasted cheesy ciabatta, and a savory-sweet honey Dijon dressing for dipping. It’s all ready in just 30 minutes—now that’s a weeknight win.

Tags:

Easy Cleanup

•Easy Prep

Allergens:

Tree Nuts

•Eggs

•Soy

•Wheat

•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 Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ ounce

Walnuts

(Contains: Tree Nuts)

10 ounce

Chicken Cutlets

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Fry Seasoning

8 ounce

Broccoli Florets

¼ cup

Monterey Jack Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories730 kcal

Fat41 g

Saturated Fat14 g

Carbohydrate46 g

Sugar7 g

Dietary Fiber5 g

Protein43 g

Cholesterol150 mg

Sodium630 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

•Paper Towel

•Baking Sheet

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 2 TBSP butter (4 TBSP for 4) to room temperature. Wash and dry produce. • Using a heavy-bottomed pan or rolling pin, crush walnuts in their bag until finely ground. In a small bowl, combine walnuts, panko, a large drizzle of olive oil, salt, and pepper.

• Pat chicken* dry with paper towels and place on one side of a baking sheet (spread out across entire sheet for 4 servings). Season all over with half the Fry Seasoning (you’ll use more later), salt, and pepper. • Evenly spread tops of chicken with half the Honey Dijon Dressing (save the rest for serving). Mound coated sides with walnut mixture, pressing to adhere (no need to coat the undersides).

• Cut broccoli florets into bite-size pieces if necessary. • Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil; season with salt and pepper. (For 4 servings, add broccoli to a second sheet.)

• Roast chicken and broccoli on top rack until chicken is browned and cooked through and broccoli is tender, 15-18 minutes. (For 4 servings, roast chicken on top rack and broccoli on middle rack.)

• While chicken and broccoli roast, halve ciabatta. • In a second small microwave-safe bowl, combine softened butter and half the remaining Fry Seasoning (use the rest as you like). (TIP: If butter is not yet softened, microwave for 5-10 seconds before mixing with the seasoning.) Season with salt and pepper. • Spread seasoned butter onto cut sides of ciabatta and evenly sprinkle with Monterey Jack.

• When chicken has 5 minutes left, carefully place ciabatta cut sides up on same sheet. Return to oven until bread is toasted and cheese melts. • Halve ciabatta on a diagonal; divide between plates along with chicken and broccoli. Serve with remaining Honey Dijon Dressing on the side for dipping.