Cheddar-Ful Chicken & Bacon Ranch Bar
One recipe–endless ways to enjoy!
Our chef-curated “perfect plates” are the answer to your dinner woes! Set out a spread of seasoned chicken cutlets, golden roasted potatoes and broccoli, toasted panko for crunch, and two (two!!) sauces: luscious cheese and classic ranch. Serve it all family style and order tortilla chips to make nachos and/or bacon for a crisp, smoky topper!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Broccoli
1 tablespoon
Fry Seasoning
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Onion Powder
10 ounce
Chicken Cutlets
4 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
½ cup
White Cheddar Cheese
(Contains Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
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. Cut broccoli into bite-size pieces if necessary. • Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
Heat a large, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop bacon.
• While potatoes roast, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Season with salt and pepper. Wipe out pan. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
Use pan used for bacon here.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, onion powder, salt, and pepper. Return to top rack and roast, until veggies are browned and tender, 15-20 minutes more. (For 4 servings, transfer baking sheet with potatoes to middle rack; toss broccoli as instructed on a separate baking sheet and roast on top rack.)
• Meanwhile, pat chicken* dry with paper towels. Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board to rest.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Whisk in cream cheese until melted, 1-2 minutes. Slowly whisk in 1⁄4 cup water (1⁄2 cup for 4) until no lumps remain. Sprinkle in cheddar and white cheddar. Cook, whisking, until melted and smooth, 1-2 minutes. Season with salt and pepper. Transfer to a small serving bowl. TIP: If sauce seems too thick, add more water a splash at a time until sauce reaches desired consistency.
• Slice chicken crosswise. • Serve chicken, potatoes, broccoli, toasted panko, cheese sauce, and dressing family style so everyone can build their own plate.
Garnish cheese sauce with bacon.
Chicken is fully cooked when internal temperature reaches 165°.
Bacon is fully cooked when internal temperature reaches 145°.
