Prep & Bake Cheesy Buffalo-Spiced Chicken

Includes recyclable aluminum tray

Allergens: Milk, Wheat, Soy, Eggs

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Ciabatta

    1 unit

  • Oven-Ready Tray

    1 unit

  • Lemon

    1 unit

  • Frank's Seasoning Blend

    ¼ ounce

  • Monterey Jack Cheese

    ¼ cup

  • Chicken Cutlets

    12 ounce

  • Garlic Herb Butter

    2 tablespoon

  • Panko Breadcrumbs

    ¼ cup

  • Parsley

    ¼ ounce

  • Coleslaw Mix

    4 ounce

  • Buttermilk Ranch Dressing

    1½ ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¼ teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to middle position and preheat oven to 450 degrees.
  • In a small bowl, combine panko, Monterey Jack, half the Frank’s Seasoning Blend, a drizzle of olive oil, and pepper.
  • Pat chicken* dry with paper towels; season all over with remaining Frank’s Seasoning Blend, salt, and pepper.
Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

2
  • Place chicken in oven-ready tray (divide between two trays for 4 servings). Reserve half the sour cream in a second small bowl. Brush tops of chicken with remaining sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
  • Bake on middle rack (be sure your oven has preheated!) until chicken is cooked through and crust is browned, 15-20 minutes. (For 4, bake two trays side by side on middle rack.)
Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Oven-Ready Tray

    1 unit

3
  • Meanwhile, set garlic herb butter aside to soften. Wash and dry produce.
  • Roughly chop parsley. Quarter lemon. Halve ciabatta.
Ingredient Quantities

  • Ciabatta

    1 unit

  • Lemon

    1 unit

  • Garlic Herb Butter

    2 tablespoon

  • Parsley

    ¼ ounce

4
  • In a medium bowl, combine coleslaw mix, parsley, dressing, reserved sour cream, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lemon juice, salt, and pepper; toss until evenly coated. Refrigerate until ready to serve.
Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Lemon

    1 unit

  • Parsley

    ¼ ounce

  • Coleslaw Mix

    4 ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¼ teaspoon (tsp)

5
  • When chicken has 5 minutes remaining, spread garlic herb butter onto cut sides of ciabatta. Carefully place ciabatta, cut sides up, directly on oven rack (or use a baking sheet). Bake until toasted, 3-5 minutes.
  • Cut ciabatta on a diagonal into triangles.
Ingredient Quantities

  • Ciabatta

    1 unit

  • Garlic Herb Butter

    2 tablespoon

6
  • Slice chicken crosswise.
  • Divide chicken, coleslaw, and garlic bread between plates. Serve with remaining lemon wedges on the side.
Ingredient Quantities

  • Lemon

    1 unit