with Mashed Potatoes, Broccoli & a Honey Drizzle
Are you the type of person who only goes to sporting events because of the possibility that Buffalo wings may be present? We’re with you, and that’s why our chefs took the beloved dish from messy app to epic weeknight dinner. First, chicken is coated in a cheesy, Frank’s Red Hot–spiced panko mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy Buffalo-style sauce. Oh, and did we mention there’s buttery roasted carrots and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk/home run/touchdown!
Allergens
Utensils
Tags
Carrots
12 ounce
Sour Cream
3 tablespoon
Panko Breadcrumbs
0.25 cup
Chicken Cutlets
10 ounce
Honey
2 teaspoon
Scallions
2 unit
Frank's Seasoning Blend
0.25 ounce
Monterey Jack Cheese
0.25 cup
Potatoes
12 ounce
Cooking Oil
3 teaspoon
Butter
3 tablespoon
Salt
Pepper
Broccoli Florets
8 ounce
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the sour cream (you’ll use the rest later), 1⁄2 tsp Frank’s Seasoning (1 tsp for 4), and a big pinch of salt. (Be sure to measure the Frank’s Seasoning—you’ll use the rest in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. **Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)**
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. • Stir in panko, Monterey Jack, remaining Frank’s Seasoning, and a big pinch of salt and pepper.
• Dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. • Heat a drizzle of oil and scallion whites in empty pot over low heat; cook until softened, 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, lightly oil a baking sheet. • Toss carrots on one side of sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet). Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet then). **Toss broccoli on one side of oiled baking sheet with a drizzle of oil, salt, and pepper. (Skip roasting—you’ll cook broccoli in the next step.)**
• Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on a plate. Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave carrots roasting; add chicken to a second lightly oiled sheet and roast on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and carrots are browned and tender, 15-18 minutes. **Follow this step as instructed, adding chicken to empty side of baking sheet with broccoli. Roast until chicken is cooked through and broccoli is tender, 15-18 minutes.**
• Carefully transfer roasted carrots to a large bowl; add 1 TBSP butter and toss until melted. • Divide carrots, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve.
730
kcal
Calories
38
g
Fat
18
g
Saturated Fat
57
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
43
g
Protein
180
mg
Cholesterol
710
mg
Sodium
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