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Panko-Crusted Chicken & Maple Dipping Sauce
with Roasted Brussels Sprouts & Sweet Potatoes
40 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 660 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this dish, our baked chicken gets a bright lift from an irresistible coating of cheesy breadcrumbs, mustard, and more. We’re combining a bit more of the mustard with sweet maple syrup and mayonnaise, which is perfect for dipping or spooning over our chicken.
Get Cooking
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1½ lbs Sweet Potatoes
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1 lb Brussels Sprouts
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1¼ cups Panko Breadcrumbs
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2 Tbsps Dijon Mustard
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0.7 oz Grana Padano Cheese
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¼ cup Mayonnaise
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2 Tbsps Maple Syrup
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2 Tbsps Ghee
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Remove the ghee from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the brussels sprouts:
While the sweet potatoes roast, line a separate sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.
3
Coat the chicken:
While the sweet potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a small pot, heat the ghee on medium until melted (or melt in a large bowl in the microwave). Transfer to a large bowl. Stir in the spice blend and half the mustard; season with salt and pepper. Grate the cheese on the small side of a box grater. On a large plate, combine the breadcrumbs and grated cheese; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the ghee-mustard mixture (letting the excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Transfer the coated chicken to the other side of the sheet pan of prepared brussels sprouts. Drizzle with olive oil.
4
Roast the chicken & brussels sprouts:
Roast the prepared chicken and brussels sprouts 21 to 23 minutes, or until the brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
5
Make the sauce & serve your dish:
While the chicken and brussels sprouts roast, in a bowl, whisk together the mayonnaise, maple syrup, and remaining mustard. Season with salt and pepper. Serve the roasted chicken with the roasted sweet potatoes and brussels sprouts. Top the chicken with the sauce. Enjoy!
1
Prepare & roast the sweet potatoes:
Remove the ghee from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the brussels sprouts:
While the sweet potatoes roast, line a separate sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.
3
Coat the chicken:
While the sweet potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a small pot, heat the ghee on medium until melted (or melt in a large bowl in the microwave). Transfer to a large bowl. Stir in the spice blend and half the mustard; season with salt and pepper. Grate the cheese on the small side of a box grater. On a large plate, combine the breadcrumbs and grated cheese; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the ghee-mustard mixture (letting the excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Transfer the coated chicken to the other side of the sheet pan of prepared brussels sprouts. Drizzle with olive oil.
4
Roast the chicken & brussels sprouts:
Roast the prepared chicken and brussels sprouts 21 to 23 minutes, or until the brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
5
Make the sauce & serve your dish:
While the chicken and brussels sprouts roast, in a bowl, whisk together the mayonnaise, maple syrup, and remaining mustard. Season with salt and pepper. Serve the roasted chicken with the roasted sweet potatoes and brussels sprouts. Top the chicken with the sauce. Enjoy!
Tips from Home Chefs
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