Easy Crispy Chicken

• 1/4 cup canola oil*
• Pecan Crusted or Nashville Hot Chicken Cutlets (4 ct)

Optional Sides:

• Brussels Sprout Halves with Sea Salt & Black Pepper Steamer Bag (16 oz)
• Creamy Macaroni & Cheese or Herb Potato Salad (1 lb)
• Gourmet Focaccia (9.6 oz, choose from all varieties)

Chicken Cutlets Oven: Preheat to 400°F. Place chicken cutlets on a lined baking sheet and bake for 20-25 minutes until cooked through, or internal temperature reads 165°F.

Stovetop: Heat 1/4 c. canola oil in a large cast iron skillet or heavy-bottomed pan over medium heat, until shimmering. Carefully place the cutlets in the pan one at a time and cook, turning once, 8-10 minutes until cooked through, or internal temperature reads 165°F.

Optional Sides to Serve:

Mac & Cheese

Oven: Preheat to 400°F. Remove mac & cheese from packaging into an oven-safe container and cover with foil. Bake for 20 minutes or until internal temperature is 165°F.

Microwave: Remove from packaging into a microwave-safe container. Cover and heat on high setting for 2.5-3 minutes, stirring halfway, until warmed through or internal temperature is 165°F.

Brussels Sprouts

Microwave according to package directions.

Focaccia

Preheat oven to 400°F. Place focaccia on a parchment- or foil-lined baking sheet and bake for 3-5 minutes until warmed through and slightly toasted. Slice into 4 portions and serve warm.