Crispy Southwestern Chicken Cutlets with Monterey Jack, Mashed Potatoes and Roasted Veggies

2 servings

Ingredients

• 12 oz. yukon gold potatoes
• 1 yellow onion
• 1 poblano pepper
• 1/2 Panko breadcrumbs
• 1/4 cup Monterey Jack cheese
• 1 teaspoon chili powder
• 1 tablespoon Southwest Spice blend
• 10 oz. chicken cutlets
• 4 teaspoons sour cream
• 1 teaspoon hot sauce

Ingredients for Southwest spice blend (there will be extra for future use)

• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons ground red pepper

Directions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1/2 inch pieces. Place in a medium pot with enough salted water to cover 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

Meanwhile, halve, peel and thinly slice onion. Halve, core, and thinly slice poblano into strips. In a medium bowl, combine Panko, Monterey Jack, a drizzle of olive oil, half the chili powder, 1 teaspoon Southwest spice, salt and pepper. Set aside.

Toss onion and poblano on one side of a baking sheet with a large drizzle of olive oil, salt, pepper and remaining chili powder. Roast for 5 minutes.

While veggies roast, pat chicken dry with paper towels; season with salt and pepper. Evenly brush tops of chicken with half the sour cream. Mound panko mixture onto brushed sides, pressing firmly to adhere. Drizzle tops of coated chicken with oil.

Once veggies have roasted 5 minutes, remove sheet from oven; add chicken to empty side. Roast until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. If veggies are done before chicken, remove from sheet and continue roasting chicken.

Meanwhile, mash potatoes until mostly smooth. Stir in 2 tablespoons butter and remaining sour cream. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Season with salt and pepper.

Divide chicken and mashed potatoes between plates. Top with roasted veggies. Serve with hot sauce for drizzling over, if desired.

Recipe originally found on Hello Fresh.

Subscribe to My Blog

---