Family Meal Kit
Panko Crunch Cheesy Chicken
with house potato wedges
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
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4 oz. Shredded Cheddar-Jack Cheese
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4 oz. Light Sour Cream
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1.68 oz. Mayonnaise
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½ cup Panko Breadcrumbs
- 1 oz. Bacon Bits
- 2 Green Onions
- 1 tsp. Potato Spice Seasoning
- 1 tsp. Portuguese Piri Piri Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOLV09P8
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Calories630
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Carbohydrates51g
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Net Carbs47g
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Fat27g
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Protein44g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Potatoes
Cut potatoes into 2" wedges and pat dry.
Place wedges on one prepared baking sheet and top with 2 tsp. olive oil, potato spice seasoning, and a pinch of pepper. Massage oil and seasonings into wedges. Spread into a single layer. -
2 Pound the Chicken
Pat chicken dry.
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Uncover and season all over with half the piri piri seasoning (use less if spice-averse; reserve remaining for sauce). -
3 Prepare the Chicken
Combine panko and half the cheese (reserve remaining for topping) on a plate. Spread into an even layer.
Evenly spread half the mayonnaise (reserve remaining for sauce) on one side of chicken.Place chicken, mayonnaise-side down, onto panko-cheese mixture, pressing gently to adhere.Transfer chicken, panko-side up, to second prepared baking sheet. Spray with cooking spray and top evenly with remaining cheese. -
4 Roast the Potatoes and Chicken
Roast both sheets in hot oven (potatoes on bottom rack, chicken on top rack) until potatoes are fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.While potatoes and chicken roast, continue recipe. -
5 Prepare Toppings and Finish Dish
Trim and thinly slice green onions.
Line a microwave-safe plate with a paper towel. Spread bacon on towel-lined plate and microwave until crisp, 1-2 minutes.In a mixing bowl, combine sour cream, remaining mayonnaise, remaining piri piri seasoning (to taste), and half the green onions (reserve remaining for garnish). Set aside.Plate dish as pictured on front of card, topping wedges with sauce (to taste), crisped bacon, and remaining green onions. Bon appétit!
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