Prep & Bake Cheddar-Crusted Chicken

Includes recyclable aluminum trays

Allergens: Milk, Wheat

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Cheddar Cheese

    ½ cup

  • Fry Seasoning

    1 tablespoon

  • Carrot

    6 ounce

  • Oven-Ready Tray

    2 units

  • Honey

    2 teaspoon

  • Broccoli

    1 unit

  • Chicken Cutlets

    12 ounce

  • Panko Breadcrumbs

    ¼ cup

  • Dijon Mustard

    2 teaspoon

  • Cooking Spray

    1 unit

  • Olive Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Cut broccoli into bite-size pieces if necessary.
  • In a small bowl, combine panko, cheddar, half the Fry Seasoning (you’ll use the rest in the next step), a drizzle of olive oil, salt, and pepper.
Ingredient Quantities

  • Fry Seasoning

    1 tablespoon

  • Carrot

    6 ounce

  • Broccoli

    1 unit

  • Olive Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

2
  • Lightly coat one oven-ready tray (two trays for 4 servings) with nonstick cooking spray or a drizzle of oil.
  • Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Place chicken in prepared tray (divide between two prepared trays for 4); brush tops with half the sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

  • Bake on top rack (be sure your oven has preheated!) until crust is browned and chicken is cooked through, 15-20 minutes. (For 4, bake two trays side by side on top rack.)

Ingredient Quantities

  • Sour Cream

    3 tablespoon

  • Fry Seasoning

    1 tablespoon

  • Oven-Ready Tray

    2 units

  • Cooking Spray

    1 unit

  • Salt

    1 teaspoon (tsp)

3

  • In remaining oven-ready tray, toss carrots and broccoli with a large drizzle of oil, honey, salt, and pepper. (For 4 servings, divide ingredients between two remaining trays, using a large drizzle of oil in each tray.)

  • Roast on top rack until browned and tender, 15-20 minutes. (For 4, roast two trays side by side on middle rack.)

Ingredient Quantities

  • Carrot

    6 ounce

  • Oven-Ready Tray

    2 units

  • Honey

    2 teaspoon

  • Broccoli

    1 unit

  • Salt

    1 teaspoon (tsp)

4
  • Meanwhile, in a second small bowl, combine mustard, remaining sour cream, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

  • Slice chicken crosswise.

  • Divide chicken and broccoli and carrots between plates. Spoon sauce over chicken and veggies and serve.

Ingredient Quantities

  • Sour Cream

    3 tablespoon

  • Carrot

    6 ounce

  • Broccoli

    1 unit

  • Salt

    1 teaspoon (tsp)