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Parmesan crusted chicken recipe from blue apron

Parmesan crusted chicken recipe from blue apron
Parmesan-Crusted Chicken
Print Recipe
Put a delicious Parmesan golden crust on your chicken
Servings
4 people
Cook Time
30-40 minutes
Servings
4 people
Cook Time
30-40 minutes
Parmesan crusted chicken recipe from blue apron
Parmesan-Crusted Chicken
Print Recipe
Put a delicious Parmesan golden crust on your chicken
Servings
4 people
Cook Time
30-40 minutes
Servings
4 people
Cook Time
30-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into large florets. Peel and medium dice the sweet potatoes.
  2. Peel the garlic and leave 1 clove whole. Mince the remaining clove. using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon.
  3. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.
  4. Cook and mash the sweet potatoes. Add the sweet potatoes and whole garlic clove to the pot of boiling water. Cook 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
  5. Make the aioli. While the sweet potatoes cook, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper to taste.
  6. Coat and cook the chicken. While the sweet potatoes continue to cook, on a plate, combine the flour and half the cheese; season with salt and pepper. Pat the chicken dry with paper towels; season both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the chicken in the flour-cheese mixture (tapping off any excess). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a pinch of flour sizzles immediately when added, add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
  7. Plate your dish. Divide the mashed sweet potatoes, cooked chicken and roasted broccoli between 4 dishes. Top the chicken with spoonfuls of the aioli. Garnish the broccoli with the remaining cheese. Serve with the lemon wedges on the side. Enjoy!
Recipe Notes

540 Calories

Recipe and image credit from Blue Apron.

 

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