Crunchy Italian Sheet-Pan Chicken 2x the delicious portions!

Name: Crunchy Italian Sheet-Pan Chicken 2x the delicious portions!
Yield: 2 servings
Cuisine: Italian
Ingredients: 20 oz Chicken Cutlets; 1 Lemon; 12 oz Green Beans; 24 oz Potato; 1/2 cup Breadcrumbs; 1 cup Italian Cheese Blend; 3 tbsp Sour Cream; 1 tbsp Fry Seasoning; 1 tbsp Italian Seasoning; Salt; Black Pepper; 7 tsp Olive Oil; 5 tbsp Butter

By Recipe0 System

Having family or friends over? This extra-generous, Italian-inspired dinner is perfect for a crowd! All you have to do is boil potatoes, pop chicken and green beans in the oven, and wait for the deliciousness. The best part (besides digging in)? Fewer pots and pans means more time enjoying your people. *This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.* ***The image pictured is similar to our Crunchy Italian Sheet-Pan Chicken—but not exact! As always, please consult the ingredients list for more detailed recipe information and allergens.***

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

20 oz Chicken Cutlets
1 Lemon
12 oz Green Beans
24 oz Potato
1/2 cup Breadcrumbs
1 cup Italian Cheese Blend
3 tbsp Sour Cream
1 tbsp Fry Seasoning
1 tbsp Italian Seasoning
Salt
Black Pepper
7 tsp Olive Oil
5 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into 1-inch pieces. Zest and quarter lemon.

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 20-25 minutes. Reserve 1 cup potato cooking liquid (2 cups for 8), then drain. Return potatoes to pot and cover to keep warm.
2

While potatoes cook, in a medium bowl, combine panko, Italian cheese blend, Italian Seasoning, 2 TBSP olive oil, 1 tsp Fry Seasoning, salt, and pepper (4 TBSP olive oil and 2 tsp Fry Seasoning for 8 servings). (You’ll use more Fry Seasoning later.)
3

Pat chicken* dry with paper towels and season all over with salt and pepper.

Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
4

Trim green beans if necessary.

Toss green beans on one side of a baking sheet with a drizzle of olive oil, salt, and pepper.

Add coated chicken to empty side of sheet. Roast on middle rack until green beans are lightly charred and chicken is golden brown and cooked through, 15-18 minutes. (For 8 servings, use two separate baking sheets; roast chicken on top rack and green beans on middle rack.)
5

Mash drained potatoes with 3 TBSP butter and 1 tsp Fry Seasoning until smooth and creamy, adding splashes of reserved potato cooking liquid as needed (6 TBSP butter and 2 tsp Fry Seasoning for 8 servings). (Be sure to measure the Fry Seasoning; we sent more!)

Taste and season with salt and pepper.
6

Carefully toss roasted green beans with 2 TBSP butter (4 TBSP for 8 servings), lemon zest, and a squeeze of lemon juice to taste.

Divide chicken, mashed potatoes, and lemony green beans between plates in separate sections. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165º.

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