Parmesan Panko Chicken
with Broccoli, Garlic Bread & Ranch Dressing
With just five minutes of prep and a hands-free turn in the oven, you'll have this baked Parmesan-crusted chicken on the table in no time. For sides, we've got steamed broccoli, crunchy garlic bread, and ranch dressing for dipping. But the best part? Thanks to the oven-ready tray included with your ingredients, there’s practically no cleanup required.
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
1 unit
Oven-Ready Aluminum Trays
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
1 tablespoon
Fry Seasoning
1 unit
Demi-Baguette
(Contains Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
8 ounce
Broccoli
10 ounce
Chicken Cutlets
Not included in your delivery
Olive Oil
Salt
Pepper
Cooking Spray
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • In a medium microwave-safe bowl, combine panko, Fry Seasoning, Parmesan, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper.
• Lightly coat oven-ready tray with nonstick cooking spray or a drizzle of oil. • Pat chicken* dry with paper towels and season with salt and pepper. Mound chicken with panko mixture, pressing to adhere (no need to coat the undersides); carefully place in prepared tray (divide between two trays for 4 servings). Wipe out bowl. • Bake on middle rack until topping is browned and chicken is cooked through, 15-20 minutes.
• Meanwhile, cut broccoli into bite-size pieces if necessary. • When chicken has 5 minutes left, place broccoli, salt, and pepper in bowl used for panko. Cover with plastic wrap and microwave until crisp-tender, 2-3 minutes (if needed, continue to microwave in 30-second increments). • Carefully remove plastic wrap (watch out for steam!) and toss broccoli with half the garlic herb butter.
• Halve and toast baguette. Spread cut sides with remaining garlic herb butter; halve each piece on a diagonal. • Divide chicken, broccoli, and garlic bread between plates. Serve with ranch dressing on the side.
Poultry is fully cooked when internal temperature reaches 165°.
