IN THE KIT
12 ozchicken breasts
2 ozseasoned panko
1 ozranch seasoning
4 ozmayo/sour cream combo
2 ozgreen onion
1 ozhouse herb blend
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Meat mallet (or heavy skillet)
Large heavy skillet (preferably cast-iron)
2 medium bowls
Preheat oven to 450°F with a rack in the upper third;
Scrub potatoes, then cut into ½-inch thick wedges;
Trim stem ends from broccoli, then cut crowns into 1-inch florets;
Add broccoli to medium bowl with a drizzle of olive oil, salt, pepper & toss well.
On a rimmed baking sheet, toss potatoes with a drizzle of olive oil & herb blend, season with salt & pepper. Spread to an even layer on one half of the baking sheet. Roast on upper oven rack until lightly browned, about 15 minutes. Add broccoli to empty half of baking sheet. Continue to roast until broccoli is tender & potatoes are browned & crisp, about 10 minutes more.
Meanwhile, finely grate all of the lemon zest into a medium bowl. Cut lemon into wedges. Thinly slice green onions. To the medium bowl with lemon zest, add mayo/sour cream, ranch powder, half green onion. Stir to combine. Season to taste with salt & pepper. Reserve 1/3 sauce in the bowl, put rest in a small bowl.
Place chicken between 2 sheets of plastic; use a meat mallet (or heavy skillet) to pound to an even ¼-inch thickness. Season all over with salt & pepper. Add chicken to medium bowl with remaining sauce, turn to coat. Transfer panko to a plate & season with salt, pepper. Working one at a time, coat chicken into panko, pressing to help breading adhere.
Heat ¼-inch oil in a large heavy skillet (preferably cast-iron) over medium-high. Add chicken, cook, turning once, until golden, crisp & cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate & sprinkle with salt.
Serve chicken with potatoes & broccoli alongside. Serve reserved sauce on the side for dipping, lemon wedges, remaining green onion for sprinkling over top. Enjoy!