Crispy Jack Chicken

A family favorite from back when we used Hello Fresh. Thankfully it is easy to get the ingredients yourself to make it.

Yields: approx 4 piece of chicken, four servings of veggies

Preparation time: 20 min

Cooking time: 35 min

Ingredients

  • 24oz Potatoes (original recipe says Yukon Gold, but you don’t have to)
  • 24oz Carrots
  • ½ Cup Panko breadcrumbs
  • ½ Cup Monterey Jack cheese
  • 2 TBSP Ranch spice (AKA powdered Hidden Valley)
  • 24oz Chicken breasts
  • 8 TBSP Mayo
  • 2 tsp Sriracha sauce

Directions

  • Preheat oven to 425 degrees.
  • Wash and dry produce if needed
  • Peel Carrots
  • Cut Carrots into diagonal, 1/2 inch thick pieces
  • Cut potatoes into 1/2 inch thick wedges
  • In a bowl, melt 1 TBSP butter. Stir in panko, cheese, and 1 TBSP ranch until blended
  • Toss potatoes onto a large baking sheet. Drizzle olive oil, 1TBSP ranch spice, salt, pepper
  • Toss carrots in a separate baking sheet. Drizzle olive oil, salt and pepper
  • Put the veggies in the oven for 5 minutes
  • Spread 1 tsp mayo on each piece of chicken, and then pile on panko mixture
  • Place chicken onto sheet with potatoes. Bake both sheets of food for 15-20 minutes
  • Mix remaining mayo with sriracha to taste.
  • Serve and enjoy