Name:

HF Crunchy Italian Chicken Sheet Pan Bake

Description

With Spiced Potatoes & Lemony Broccoli

Prep time 5 minutes

Cook time 35 minutes

Serves 2 or 4

Ingredients
10 oz Chicken Cutlets (20 oz for 4 servings)
1 Lemon
8 oz Broccoli (16 oz for 4)
13 oz Yukon Gold Potatoes (24 oz for 4)
1/4 Cup Panko Breadcrumbs (1/2 cup for 4)
1/2 Cup Italian Cheese Blend (1 cup for 4)
2 TBSP Sour Cream (4 TBSP for 4)
1 TBSP Fry Seasoning
1 TBSP Italian Seasoning
Salt
Pepper
Olive Oil (5 tsp/8 tsp)
Cooking Oil (1 tsp)

Instructions
1. Prep
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into 1-inch pieces. Cut broccoli florets into bite size pieces if necessary. Zest and quarter lemon.
2. Mix Panko
In a medium bowl, combine panko, Italian cheese, 1 tsp Italian Seasoning (2 tsp for 4), 1 TBSP olive oil (2 TBSP for 4), salt and pepper. Set aside.
3. Roast Potatoes
Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the fry seasoning, and a pinch of salt and pepper. ( For 4 servings, spread potatoes out across entire sheet and use all the fry seasoning, roast 20-25 minutes total).
Roast on top rack for 10 minutes - you'll ass the chicken and broccoli then.
4. Coat Chicken
While potatoes roast, 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).
5. Roast Chicken & Broccoli
In a large bowl, toss broccoli with a drizzle of oil. Season with salt and pepper.
Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli and coated chicken to empty side. (For 4 servings, leave potatoes roasting. Add broccoli and chicken to a second baking sheet; roast on middle rack).
Return to top rack until potatoes are crisp, broccoli is lightly charred, and chicken is golden brown and cooked through (15 -20 minutes). Tip - Keep an eye out; potatoes may finish first.
6. Finish & Serve
Carefully toss broccoli with lemon zest; add lemon juice to taste. (Tip - for an extra rich experience, toss with 1 TBSP butter -2 TBSP for 4).
Divide chicken, potatoes, and broccoli between plates. Serve with any remaining lemon wedges on the side.

Length

40

Calories

640

Servings

2

Date Created

Created By

Jade Smidt

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