Panko Parm Poulet with Potatoes Recipe

More Baby Spinach in a Creamy Lemon Dressing

The phrases “rooster parm” typically have us attaining for our stretchy pants, however this model has the entire tacky, breaded goodness you understand and love in a much less over-the-top package deal. The rooster breasts are baked, now not fried, whilst the heavy sauce is swapped out for a spinach salad with a fresh-squeezed creamy lemon dressing.


Ingredients

serving quantity 2

• five ounce Baby Spinach
• 12 ounce Chicken Breasts
• 1 teaspoon Garlic Powder
• 1 unit Lemon
• 12 ounce Yukon Gold Potatoes
• ¼ cup Panko Breadcrumbs (ContainsWheat)
• ¼ cup Parmesan Cheese (ContainsMilk)
• three tablespoon Sour Cream (ContainsMilk)

Instructions

1. Prep and Roast Potatoes. Wash and dry all produce. Preheat oven to 450 levels. Cut potatoes into ¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. Roast in oven till flippantly browned and soft, about 25 mins, tossing midway thru.
2. Make Crust. Meanwhile, mix panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
3. Pound Chicken. Place rooster breast two items of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan till ½ inch thick. Season with salt and pepper. Repeat with last rooster breast.
4. Please visit Here to complete the Instructions.

Thank you for reading and Happy Cooking.

source : hellofresh.com

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