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Cheddar-Crusted Chicken

Suggested sides: Roasted green beans as well as sweet potatoes mashed with sour cream and butter

Served with roasted potatoes and steamed broccoli.

30 minTotal time
6Steps
10Ingredients
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Ingredients for 2

  • 2 Chicken Breasts
  • 2 tbsp Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Cheddar Cheese, shredded
  • 1 tbsp Smoked Paprika-Garlic Blend

Side: Roasted potatoes

  • ¾ lb red potatoes
  • 1 tbsp olive oil

Side: Steamed broccoli

  • 8 oz frozen broccoli florets
  • 1 tsp butter
  • ¼ lemon

Instructions

  1. About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.

  2. Combine panko, cheese, and smoked paprika-garlic blend in a shallow dish. Preheat oven to 425F.

  3. Pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast lengthwise and parallel to the cutting board - leaving 1/2 inch intact on the other end. Open up chicken like a book, and season both sides with salt and pepper.

  4. Coat one side of each chicken breast with mayo. Firmly press mayo-coated side into panko mixture to adhere, one at a time.

  5. Transfer chicken to a parchment-lined baking sheet, coated-side up. Bake chicken on the middle oven rack until cooked through (18-20 mins).

  6. Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.