Monterey Jack Un-Fried Chicken

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  1 tbsp
• carrots
  4 pieces
• chicken cutlets
  2 pieces
• cooking oil
  1 tbsp
• mayonnaise
  2 tbsp
• monterey jack cheese
  ¼ cup
• panko breadcrumbs
  ¼ cup
• potatoes
  2 lbs
• ranch spice
  1 tbsp
• salt
  1 tsp
• sriracha
  1 tsp

🍳 Cookware

• small bowl
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

   potatoes: 2 lbs, carrots: 4 pieces
2. 

   2

   Place butter in a small bowl and microwave until melted ⏱️ 30 seconds . Stir in panko breadcrumbs , monterey jack cheese , half the ranch spice , salt , and black pepper .

   butter: 1 tbsp, panko breadcrumbs: ¼ cup, monterey jack cheese: ¼ cup, ranch spice: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Toss potatoes on one side of a baking sheet with a large drizzle of cooking oil , remaining ranch spice, salt, and pepper. Toss carrots on the empty side with a drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes ⏱️ 5 minutes .

   cooking oil: 1 tbsp
4. 

   4

   Meanwhile, pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops with 1 tsp mayonnaise each. Mound with panko mixture, pressing firmly to adhere. Once veggies have roasted, remove from oven and push to one side. Carefully place chicken, coated sides up, on the empty side. Roast until potatoes and carrots are golden brown and tender and chicken is cooked through ⏱️ 15 minutes .

   chicken cutlets: 2 pieces, mayonnaise: 2 tbsp
5. 

   5

   Meanwhile, in a second small bowl , combine remaining mayonnaise with sriracha to taste.

   sriracha: 1 tsp
6. 

   6

   Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.