Crispy Caesar Chicken
with Herby Potato Wedges & Roasted Green Beans
Our chefs took the best parts of the classic chicken Caesar salad and spun it into a whole new dish! You’ll skip the lettuce and spread chicken cutlets with a layer of creamy Caesar dressing, then coat with a panko and Parmesan crust. Meanwhile potato wedges roast in an herby ranch-inspired spice blend and garlicky green beans are sautéed until tender. Crispy chicken is drizzled with more dressing and plated together for a dynamic dish with familiar flavors. Who says Caesar’s only for salad?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 tablespoon
Ranch Spice
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1.5 ounce
Caesar Dressing
(Contains Eggs, Milk, Fish)
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim green beans if necessary. • Toss potatoes on a baking sheet with a drizzle of oil, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
• In a medium bowl, combine panko, half the Parmesan, half the garlic powder, remaining Ranch Spice, a drizzle of olive oil, salt, and pepper.
• Lightly oil a second baking sheet. Pat chicken* dry with paper towels; season with salt and pepper. • Place chicken on prepared sheet. Evenly brush tops with a thin layer of dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on top rack for 10 minutes (you’ll finish the chicken in step 5).
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring occasionally, until lightly browned and softened, 6-8 minutes. Season with remaining garlic powder, salt, and pepper. • Remove pan from heat.
• Once chicken has roasted 10 minutes, remove sheet from oven. Carefully sprinkle remaining Parmesan over chicken. • Return top rack until chicken is browned and cooked through and Parmesan is golden brown, 6-10 minutes more. TIP: Keep a close eye on the cheese to avoid burning.
• Divide chicken, green beans, and potato wedges between plates. Drizzle remaining dressing over chicken (or serve on the side for dipping).
