Crispy Jack Chicken

Name: Crispy Jack Chicken with Roasted Carrots, Potato Wedges & Sriracha Mayo
Yield: 2 servings
Cuisine: Thai
Ingredients: 1/4 cup Breadcrumbs; 1 tbsp Ranch Spice; 1/4 cup Monterey Jack Cheese; 10 oz Chicken Breast; 4 tbsp Mayonnaise; 12 oz Carrot; 1 tsp Sriracha; 1 tbsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper; 12 oz Potato

with Roasted Carrots, Potato Wedges & Sriracha Mayo

By Recipe0 System

Craving fried chicken? These cutlets are so crispy, you’ll be shocked to discover they’re actually baked! The cheesy panko crust turns so crunchy and golden, you won’t believe your eyes… or mouth. They’re served with Sriracha-spiked mayo and a side of roasted carrots and equally crispy potato wedges. If this all sounds complicated—it’s not! This delicious dinner can be on the table in just 35 minutes.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Breadcrumbs
1 tbsp Ranch Spice
1/4 cup Monterey Jack Cheese
10 oz Chicken Breast
4 tbsp Mayonnaise
12 oz Carrot
1 tsp Sriracha
1 tbsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper
12 oz Potato

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
2

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds.

Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.
3

Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper.

Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack for 20-25 minutes total.)

Roast on top rack for 5 minutes (you’ll add more to the sheet then).
4

Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Once veggies have roasted 5 minutes, remove from oven. Push veggies to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave veggies roasting; add chicken to a third sheet and roast on middle rack.)

Roast until potatoes and carrots are golden brown and tender and chicken is cooked through, 15-20 minutes more.
5

Meanwhile, in a second small bowl, combine remaining mayonnaise with Sriracha to taste.
6

Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.

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