Everything Bagel Chicken Tenders
with Honey Mustard, Potato Wedges & Garlicky Asparagus
When chicken tenders are seasoned like our favorite bagel of all time—everything!—the result is jaw-droppingly delicious. You'll triple-coat chicken breast strips in flour, sour cream, and seasoned panko for ultimate crispiness. Serve alongside golden brown potato wedges and garlicky green beans with sweet and tangy honey mustard for dipping.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
6 ounce
Asparagus
1 clove
Garlic
½ cup
Flour
(Contains Wheat)
3 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Everything Bagels
(Contains Sesame, Wheat)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
½ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
6 ounce
Green Beans
Not included in your delivery
Salt
Pepper
Cooking Oil
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.
• Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack for 10 minutes (you’ll add the green beans then). (For 4 servings, spread potatoes out across entire sheet.) • Meanwhile, trim green beans if necessary. Peel and mince or grate garlic.
Roast potatoes for 12 minutes. Meanwhile, trim and discard woody bottom ends from asparagus.
• Place flour in a medium bowl and season with salt and pepper. • In a separate medium bowl, whisk together sour cream and 2 TBSP water (4 TBSP water for 4 servings). • In a third medium bowl, combine panko and Everything Bagel Seasoning.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side with a drizzle of oil, garlic, salt, and pepper. • Return to top rack and roast until potatoes are golden brown and green beans are lightly browned and tender, 12-15 minutes more. (For 4 servings, leave potatoes roasting; add green beans to a second baking sheet and roast on middle rack.)
Once potatoes have roasted 12 minutes, swap in asparagus for green beans. Roast until browned and tender, 10-12 minutes more.
•Pat chicken* dry with paper towels; cut lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with salt and pepper. •Working one piece at a time, press chicken into flour mixture until fully coated. Gently shake off excess, then dip both sides into sour cream mixture. Let excess drip off, then press into panko until fully coated. TIP: For less mess, use tongs to dip and transfer. • Working one piece at a time, press chicken into flour mixture until fully coated. Gently shake off excess, then dip both sides into sour cream mixture. Let excess drip off, then press into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.
• Heat a 1⁄2-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken in an even layer (for 4 servings, you may need to work in batches). Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a paper-towel-lined plate.
• Divide chicken tenders, potato wedges, and green beans between plates. Serve with honey mustard on the side for dipping.
Poultry is fully cooked when internal temperature reaches 165°.
