Pecan Chicken Royale
with Lemony Asparagus, Biscuits & Garlic Thyme Butter
There’s nothing quite like crunchy-topped chicken. But these chicken cutlets take it to the next level: They’re coated first in tangy honey Dijon dressing, then crusted in a pecan, panko, and thyme mixture. As the chicken cooks, the topping crisps up in the oven without losing the juicy interior. To add even more textures and flavors to this meal, there’s lemony roasted carrots, flaky buttermilk biscuits, and a rich garlic thyme compound butter on the side. It’s a meal fit for royalty.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
1 unit
Lemon
¼ ounce
Thyme
½ ounce
Pecans
(Contains Tree Nuts)
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
1 teaspoon
Garlic Powder
6 ounce
Buttermilk Biscuits
(Contains Wheat)
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
4 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Strip thyme leaves from stems; mince leaves until you have 11⁄2 tsp (3 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces; halve any large pieces. Zest and quarter lemon.
Trim and discard woody bottom ends from asparagus. (Save carrots for another use.)
• Finely chop pecans or crush in bag with a heavy-bottomed pan or rolling pin. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 45 seconds. • Stir in pecans, panko, and 1 tsp chopped thyme (2 tsp for 4). Season with salt and pepper.
• Pat chicken* dry with paper towels. Season all over with 3⁄4 tsp garlic powder (11⁄2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) • Place chicken on one side of a baking sheet. Spread top of each with 1 tsp honey Dijon dressing (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides).
• In a large bowl, toss carrots with a drizzle of olive oil, salt, and pepper. Spread on opposite side of sheet from chicken. Roast on top rack for 12 minutes. (For 4 servings, add carrots to a second sheet; roast chicken on top rack and carrots on middle rack.)
Toss asparagus in bowl as instructed (you’ll add to the sheet in the next step). Roast chicken (without asparagus) for 10 minutes.
• Meanwhile, remove biscuits from package. Separate biscuits; place at least 2 inches apart on a second lightly oiled baking sheet. (For 4 servings, carefully add biscuits to sheet with chicken.) • Once chicken has roasted 12 minutes, add biscuits to middle rack. Bake until biscuits and chicken are golden brown and cooked through and carrots are tender, 8-11 minutes. TIP: If chicken is done before carrots, remove from sheet and continue roasting carrots.
Once chicken has roasted 10 minutes, remove sheet from oven; carefully add seasoned asparagus to opposite side of sheet. Roast on top rack until chicken is cooked through, 10-12 minutes.
• Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. • Stir in remaining garlic powder and remaining chopped thyme; season with salt and pepper.
• Carefully toss roasted carrots with lemon zest and a squeeze of lemon juice. Split biscuits and spread with garlic thyme butter. • Divide carrots, chicken, and biscuits between plates. Drizzle chicken with remaining honey Dijon dressing. Serve with remaining lemon wedges on the side.
Toss asparagus as instructed.
Chicken is fully cooked when internal temperature reaches 165°.
