Monterey Jack Un-Fried Chicken
with Bacony Green Beans, Potato Wedges & Sriracha Mayo
Crispy chicken is always a recipe for success. Add melty Monterey Jack and ranch seasoning to the mix and you’ve got yourself a winning dinner. Once baked, the cheesy panko crust turns golden brown while the meat stays juicy and tender. The crunchy cutlets are served with Sriracha-spiked mayo and sides of bacony green beans and crispy potato wedges. If this all sounds complicated—it’s not! All you need is 35 minutes for this delicious dish to land on your table.
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
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 tablespoon
Ranch Spice
10 ounce
Chicken Cutlets
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Olive 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 (except green beans). • Cut potatoes into 1⁄2-inch-thick wedges. • Heat a medium dry 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. Once cool enough to handle, roughly chop.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.
• In a large bowl, toss potatoes with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. Spread out on one side of a baking sheet. (For 4 servings, spread potatoes out across entire sheet; roast for 20-25 minutes.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• Meanwhile, pat chicken* dry with paper towels; season with salt and pepper. Spread tops with 1 tsp mayonnaise each. Mound with panko mixture, pressing firmly to adhere. • Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add chicken to empty side. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on middle rack.) • Roast until potatoes are golden brown and chicken is cooked through, 15-18 minutes more.
• When chicken and potatoes have 5 minutes left, pierce bag of green beans with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl; toss with 1 TBSP butter, salt, and pepper. • In a second small bowl, combine remaining mayonnaise with Sriracha to taste.
• Slice chicken crosswise. • Divide chicken, potato wedges, and green beans between plates in separate sections. Sprinkle bacon over green beans. Serve with Sriracha mayo on the side for dipping.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
