Reviewing:
The roasted veggies:
After preheating the oven to 425 degrees the vegetables were prepared. First the onion was thin sliced along with the Poblano pepper. Salt and pepper were added last before putting these on the roasting pan and put it in the oven for 5 minutes.
The protein:
Some of the gluten-free bread crumb was combined with the Monterey Jack, some of the chili powder and Southwest spice blend and a drizzle of oil.
The chicken was Pat dry and then sprinkled with salt and pepper. The tops were brushed with sour cream and the gluten-free breadcrumb combo was then pressed firm to adhere to the chicken. The recipe also calls to drizzle the chicken with a bit of oil before placing on the roasting pan with the vegetables and putting it back in the oven for 18 minutes.
The potatoes part 2:
Now back to the potatoes, these were mashed until chunky and one tablespoon of butter was added along with the rest of the sour cream. If there's any left over cheese it could certainly be added at this point as well.
The plate:
I used all of the poblano pepper and half of the onion here so the dish was really punchy. Using the gluten-free breadcrumb here was really nice to bring the dish closer to the original. The chicken was very thin so it was ready pretty quickly. 18 minutes was a bit too much, 15 would have been better.
- Kris
Crispy southwestern chicken cutlets with monterey jack mashed potatoes and roasted veggies
1 serving prepared
Here's what you get:
Yukon Gold potato
Here's what you get:
Yukon Gold potato
Poblano pepper
Monterey Jack cheese
Chili powder
Sour cream
Yellow onion
Southwest spice blend
Chicken cutlet
Hot sauce
Not used:
Panko bread crumb
Substitute:
Gluten-free breadcrumb
The potatoes part 1:
After cutting,the potatoes are boiled for 15 minutes and then most of the liquid was drained. These were not finished until the last part of the meal preparation.
The roasted veggies:
After preheating the oven to 425 degrees the vegetables were prepared. First the onion was thin sliced along with the Poblano pepper. Salt and pepper were added last before putting these on the roasting pan and put it in the oven for 5 minutes.
The protein:
Some of the gluten-free bread crumb was combined with the Monterey Jack, some of the chili powder and Southwest spice blend and a drizzle of oil.
The chicken was Pat dry and then sprinkled with salt and pepper. The tops were brushed with sour cream and the gluten-free breadcrumb combo was then pressed firm to adhere to the chicken. The recipe also calls to drizzle the chicken with a bit of oil before placing on the roasting pan with the vegetables and putting it back in the oven for 18 minutes.
The potatoes part 2:
Now back to the potatoes, these were mashed until chunky and one tablespoon of butter was added along with the rest of the sour cream. If there's any left over cheese it could certainly be added at this point as well.
The plate:
Some more cheese for the potatoes would have been great here but all of the flavors were really nice and I'd like to try this dish again with roasted potatoes instead of mashed. Also I forgot to add the hot sauce.
- Kris
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