CRISPY MOZZARELLA-CRUSTED CHICKEN
I'm really obsessed with meal kit boxes as you guys know! I tend to switch between my two favorites - Sun Basket and Hello Fresh! A few weeks ago we got a meal in our Hello Fresh box that was an instant favorite and Ryan and I have made it like 10 times since! I wanted to share the recipe with you guys since it really is SO GOOD and super easy! If you follow the @TourWifeTourLife Instagram you probably saw this recipe in my stories. If you want to try it feel free to use THIS LINK for $40 off of your first box!
CRIPSY MOZARELLA-CRUSTED CHICKEN
WITH ROASTED BROCCOLI
2 Servings, 720 Calories/Serving 35 Minutes Crispy panko-coated chicken sounded pretty tough to top, but luckily, we were up to the challenge. We went and made it 65x (a scientific number) more delicious by adding mozzarella and Italian Seasoning to the crunchy coating. And while the chicken is the main event, the side of crispy-edged roasted broccoli is an excellent accompanying act. The best part, though? Everything comes together in under 40 minutes! Talk about a weeknight win.
¼ cup Panko Breadcrumbs ½ cup Mozzarella Cheese 1 teaspoon Italian Seasoning
10 ounce Chicken Cutlets
2 tablespoon Sour Cream 8 ounce Broccoli Florets
2 tablespoon Vegetable Oil
Instructions 2-serving instructions (4-serving modifications in parenthesis) Wash produce before use
Prep the produce
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
Make the coating for the chicken
In a medium bowl, combine panko, mozzarella, Italian Seasoning, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.
3 Coat the chicken
Pat chicken dry with paper towels and season all over with salt and pepper. Lightly coat a baking sheet with a drizzle of olive oil. Place chicken on one side of sheet (for 4 servings, spread out across entire sheet). Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
Roast the chicken and broccoli
Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, add broccoli to a second baking sheet; roast on middle rack.) Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 15-20 minutes. TIP: If broccoli is finished before chicken, remove from oven and continue roasting chicken.
Once chicken is done, divide chicken and broccoli between plates.
Do you guys have any meal kits that you use and would like to recommend? I'd love to hear from you!
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