Crispy Caesar Chicken

Name: Crispy Caesar Chicken with Herby Potato Wedges & Brussels Sprouts
Yield: 2 servings
Ingredients: 12 oz Potato; 1 1/2 oz Caesar Dressing; 8 oz Brussels Sprouts; 3 tbsp Parmesan Cheese; 1 tbsp Ranch Spice; 1/4 cup Breadcrumbs; 10 oz Chicken Cutlets; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Cooking Oil, tbsp; 1 tsp Olive Oil, tsp

with Herby Potato Wedges & Brussels Sprouts

By Recipe0 System

Our chefs took the best parts of the classic chicken Caesar salad and spun it into a whole new dish. You’ll skip the lettuce, and spread chicken cutlets with a layer of creamy Caesar dressing, then coat it with a panko and Parmesan crust. Meanwhile potato wedges roast in an herby ranch-inspired spice blend and garlicky Brussels sprouts are sautéed until tender. Serve with dressing drizzled on top or on the side for dunking. Who says Caesar’s only for salad?

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 1/2 oz Caesar Dressing
8 oz Brussels Sprouts
3 tbsp Parmesan Cheese
1 tbsp Ranch Spice
1/4 cup Breadcrumbs
10 oz Chicken Cutlets
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Cooking Oil, tbsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds.

Toss potatoes on a baking sheet with a drizzle of oil, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
2

In a medium bowl, combine panko, half the Parmesan, half the garlic powder, remaining Ranch Spice, a drizzle of olive oil, salt, and pepper.
3

Lightly oil a second baking sheet. Pat chicken* dry with paper towels; season with salt and pepper.

Place chicken on prepared sheet. Evenly brush tops with a thin layer of dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on top rack for 10 minutes (you’ll finish the chicken in step 5).
4

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and cook, stirring occasionally, until bright green and softened, 5-7 minutes. Season with remaining garlic powder, salt, and pepper.

Remove pan from heat.
5

Once chicken has roasted 10 minutes, remove sheet from oven. Carefully sprinkle remaining Parmesan over chicken.

Return to top rack until chicken is browned and cooked through and Parmesan is golden brown, 6-10 minutes more. TIP: Keep a close eye on the cheese to avoid burning.
6

Divide chicken, Brussels sprouts, and potato wedges between plates. Drizzle remaining dressing over chicken (or serve on the side for dipping).

Chicken is fully cooked when internal temperature reaches 165º.

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