Monterey Jack Un-Fried Chicken

Name: Monterey Jack Un-Fried Chicken with Buttery Green Beans, Roasted Asparagus & Sriracha Mayo
Yield: 2 servings
Cuisine: Thai
Ingredients: 6 oz Green Beans; oz Potato; 6 oz Asparagus; 4 tbsp Mayonnaise; 1/4 cup Monterey Jack Cheese; 12 oz Chicken Cutlets; 1 tbsp Ranch Spice; 1/4 cup Breadcrumbs; 1 tsp Sriracha; 2 tsp Olive Oil, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Buttery Green Beans, Roasted Asparagus & Sriracha Mayo

By Recipe0 System

Crispy chicken is always a recipe for success. Add melty Monterey Jack and ranch seasoning to the mix and you’ve got yourself a winning dinner. Once baked, the cheesy panko crust turns golden brown while the meat stays juicy and tender. The crunchy cutlets are served with Sriracha-spiked mayo and sides of buttery green beans and crispy potato wedges. If this all sounds complicated—it’s not! All you need is 35 minutes for this delicious dish to land on your table.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
oz Potato
6 oz Asparagus
4 tbsp Mayonnaise
1/4 cup Monterey Jack Cheese
12 oz Chicken Cutlets
1 tbsp Ranch Spice
1/4 cup Breadcrumbs
1 tsp Sriracha
2 tsp Olive Oil, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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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 (except green beans).

Cut potatoes into ½-inch-thick wedges.

Trim and discard bottom inch from asparagus; cut stalks crosswise into 1-inch pieces. (Save potatoes for another use.)
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

In a large bowl, toss potatoes with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. Spread out on one side of a baking sheet. (For 4 servings, spread potatoes out across entire sheet; roast for 20-25 minutes.)

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

Swap in asparagus for potatoes; season as instructed (you’ll roast in the next step).
4

Meanwhile, pat chicken* dry with paper towels; season with salt and pepper. Spread tops with 1 tsp mayonnaise each. Mound with panko mixture, pressing firmly to adhere.

Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add chicken to empty side. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on middle rack.)

Roast until potatoes are golden brown and chicken is cooked through, 15-18 minutes more.

Place chicken on one side of a baking sheet; roast for 5 minutes. Once chicken has roasted 5 minutes, remove sheet from oven. Carefully add asparagus to empty side of sheet. Roast until asparagus is browned and tender and chicken is cooked through, 10-12 minutes more.
5

When chicken and potatoes have 5 minutes left, pierce bag of green beans with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl; toss with 1 TBSP butter, salt, and pepper.
6

Slice chicken crosswise.

Divide chicken, potato wedges, and green beans between plates in separate sections. Serve with Sriracha mayo on the side for dipping.

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