Crispy Lemon Basil Chicken
with Loaded Bacon Mashed Potatoes and Broccoli
Mix panko breadcrumbs, chopped fresh basil, garlic, lemon zest, and olive oil; pat the mixture onto chicken breasts; bake; and voila! Golden chicken deliciousness with major crunch cred. As for the spuds, we supply all the Jack cheese and smoky bacon you’ll need for an addictive mash.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Yukon Gold Potatoes
2 unit
Lemon
4 clove
Garlic
1 ounce
Basil
1 cup
Panko Breadcrumbs
(Contains Wheat)
24 ounce
Chicken Breasts
1 tablespoon
Tuscan Heat Spice
4 tablespoon
Sour Cream
(Contains Milk)
16 ounce
Broccoli Florets
8 ounce
Bacon
½ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
5 teaspoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Lightly oil a baking sheet (or spray with nonstick cooking spray). Dice potatoes into 1-inch pieces. Place in a large pot of salted water and bring to a boil over medium-high heat. Cook until tender, 15-20 minutes.
Meanwhile, zest 2 TBSP zest from lemons; quarter lemons. Mince or grate 4 cloves garlic. Finely chop half the basil. Combine zest, half the garlic, chopped basil, panko, salt, pepper, and a large drizzle of olive oil in a medium bowl. Pat chicken dry with paper towels; season with salt and 1 TBSP Tuscan Heat Spice. Evenly spread sour cream on top side of chicken. Press panko mixture on top.
Transfer chicken to one side of prepared baking sheet and bake until lightly browned, 5-8 minutes. Remove from oven and toss broccoli, remaining garlic, a large drizzle of olive oil, and salt on opposite side of sheet. Return to oven until broccoli is tender and chicken is browned and cooked through, 10-15 minutes more.
Meanwhile, dice bacon into ½-inch pieces. Place in a medium pan and cook over medium heat, stirring occasionally, until browned and crisp, about 15 minutes. (TIP: If bacon browns too quickly, lower heat.) Using a slotted spoon, transfer to a paper-towel-lined plate. Toss broccoli with a squeeze of lemon juice, salt, and pepper.
Once potatoes are tender, reserve 1 cup potato cooking water, then drain and return potatoes to pot. Add 4 TBSP butter, cheese, and ½ cup cooking water. Mash with a potato masher or fork, adding a splash more cooking water if needed, until smooth and creamy. Season with salt and pepper.
Divide broccoli, chicken, and mashed potatoes between plates. Tear remaining basil over chicken. Sprinkle potatoes with bacon. Serve with remaining lemon wedges on the side.
