Toasted walnuts give this chicken recipe a nutty crunch! Served with cheesy bread and roasted broccoli, this is definitely a go-to weeknight dinner.
(This is also the 1st of a hello fresh recipe series!) There are often really great sales when you first try different recipe delivery services, and I find that they are a great way to make me excited about cooking again! The recipe cards are really clear and always help me try new ingredients or food combinations!
They usually involve simple ingredients, so I find that the most cost-effective method for me is to order 3 meals for 2 people and then double the recipe so it can feed a family.
I've learned some new cooking tips and tricks (ex: I learned how to avoid the problem of making sure roasted broccoli is tender before the edges burn with a tip in this recipe!) and these meal kits feel like you are ordering from a menu, as they take care of making decisions! I don't order these too often since they are quite expensive without the sales, but I like how I can always re-create recipes that I've ordered in the future!
Ingredients: (4 servings)
4 chicken breasts / thighs
1/4 cup walnuts
1/2 cup panko breadcrumbs
4 tbsp fry seasoning (1 tbsp onion powder, 1 tbsp paprika, 2 tbsp garlic powder)
4 tbsp Honey Dijon Dressing or BBQ Sauce
(Sides)
2 ciabatta rolls (or any bread)
1/2 cup Monterey Jack cheese (shredded)
4 cups of broccoli
Directions:
Preheat oven to 450 degrees F. Coat two baking trays with aluminum foil
(Prep) Chop broccoli into bite-sized pieces. Chop walnuts into fine piece. Add the chopped walnuts, panko, 2 tbsp olive oil, salt, and pepper to a flat dish.
Pat the chicken dry and season the chicken with half of the "fry seasoning", salt, and pepper.
Spread Honey Dijon Dressing (or BBQ sauce if you prefer) on top of the chicken. Coat with the walnut-panko mixture. (I usually dip it in the coating once and then pressing additional coating on top). Arrange the chicken on one of the baking trays, leaving room between each piece.
Add the broccoli to one tray and toss with olive oil, salt, and pepper. Drizzle 2 tbsp of water onto the broccoli and loosely cover with another sheet of aluminum foil. (this helps steam the broccoli so its fully cooked before it burns)
It's best to not overcrowd the pan, so I did 1/2 of the broccoli at a time and repeated the process
(Bake) Roast the chicken on the top oven rack and broccoli on the bottom oven rack, for about 15-20 minutes, until the chicken is fully cooked and the broccoli is tender.
You may have to remove the broccoli tray early. I usually check on the broccoli after about 10 minutes and then remove the top aluminum foil layer so it can crisp up for 1-2 minutes.
(Cheesy Ciabatta)
Mix 2 tbsp softened butter, and the other half of the "fry seasoning" in a small bowl and spread on top of the bread. Top each piece with cheese and place the bread in the oven when the chicken has 5 minutes left.
Serve with extra Honey Dijon Dressing or BBQ sauce!
Source Recipe: Hello Fresh
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