One-Sheet Ritz-Crusted Chicken
with roasted carrots and pecans
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat, Soy, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- ½ fl. oz. Honey
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1 oz. Pecans
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½ oz. Grated Parmesan
- 1 tsp. Creole Seasoning
- 16 oz. Carrot
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½ oz. Mayonnaise
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4 Butter Crackers
- 13 oz. Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories558
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Carbohydrates31g
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Fat28g
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Protein44g
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Sodium1553mg
Recipe Steps
Before You Cook
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1 Prepare The Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle. (Time: 1:41) Crush butter crackers Coarsely chop pecans
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2 Roast the Vegetables
"Place carrots and on prepared baking sheet and toss with 2 tsp. olive oil , ¼ tsp salt and a pinch of pepper. Spread into a single layer and roast until fork-tender, 15-17 minutes."
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3 Make Topping And Roast The Chicken
In a bowl, combine crushed crackers and parmesan. Pat chicken breasts dry, and season both sides with creole seasoning and pinch of salt and pepper. Spread mayo even onto tops of chicken breasts. Place chicken on prepared baking sheet and divide cracker mixture between chicken, piling on top. Press to adhere. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-17 minutes.
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4 Finish The Dish
Plate dish as pictured on front of card, topping carrots with chopped pecans. Bon appétit!
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