Coconut-Crusted Chicken & Apricot Sauce

with Potato Wedges, Slaw & Chipotle Crema

Allergens: Milk, Tree Nuts, Wheat

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    6 tablespoon

  • Shredded Coconut

    ¼ cup

  • Fry Seasoning

    ½ tablespoon

  • Rice Wine Vinegar

    5 teaspoon

  • Potatoes

    16 ounce

  • Apricot Jam

    1 unit

  • Chicken Cutlets

    12 ounce

  • Panko Breadcrumbs

    ¼ cup

  • Scallions

    2 units

  • Coleslaw Mix

    4 ounce

  • Dijon Mustard

    2 teaspoon

  • Chipotle Puree

    1 ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions.

Ingredient Quantities

  • Potatoes

    16 ounce

  • Scallions

    2 units

2
  • In a small bowl, combine chipotle puree and one packet of sour cream (two packets for 4 servings). Set aside for serving.
  • In a separate small bowl, combine jam, mustard, and ½ TBSP water. Set aside for serving.
Ingredient Quantities

  • Sour Cream

    6 tablespoon

  • Chipotle Puree

    1 ounce

3
  • In a third small bowl, combine panko, shredded coconut, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Set aside until next step.
  • Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4), salt, and pepper. (For 4, spread potatoes out across entire sheet.)

  • Roast on middle rack for 5 minutes (you’ll add the chicken then).

Ingredient Quantities

  • Shredded Coconut

    ¼ cup

  • Fry Seasoning

    ½ tablespoon

  • Potatoes

    16 ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

4
  • Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper.
  • Spread tops of chicken with half the remaining sour cream. Mound with panko mixture, pressing firmly to adhere.
  • Once potatoes have roasted 5 minutes, remove baking sheet from oven. Carefully place chicken, coated sides up, on empty side of sheet. Return to middle rack; roast until potatoes are tender and chicken is golden and cooked through, 15-20 minutes more. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on top rack.)
Ingredient Quantities

  • Sour Cream

    6 tablespoon

  • Potatoes

    16 ounce

  • Salt

    1 teaspoon (tsp)

5

  • Meanwhile, in a medium bowl, combine vinegar, remaining sour cream, salt, and pepper.

  • Add coleslaw mix and scallions; toss until coated. Set aside.

Ingredient Quantities

  • Sour Cream

    6 tablespoon

  • Scallions

    2 units

  • Coleslaw Mix

    4 ounce

  • Salt

    1 teaspoon (tsp)

6
  • Divide chicken, potato wedges, and slaw between plates. Drizzle apricot sauce over chicken. Serve with chipotle crema on the side for dipping potatoes.
Ingredient Quantities

  • Potatoes

    16 ounce