with Mashed Potatoes, Buttery Green Beans & a Honey Drizzle
Love going to games just for the Buffalo wings? Same. Our chefs turned the messy app into a weeknight win: chicken coated in cheesy, Frank’s-spiced panko, roasted crisp and drizzled with creamy Buffalo sauce. Served with buttery roasted broccoli and sour cream–scallion mash, it’s a total touchdown.
Allergens
Utensils
Tags
Green Beans
6 ounce
Scallions
2 unit
Sour Cream
3 tablespoon
Frank's Seasoning Blend
0.25 ounce
Panko Breadcrumbs
0.25 cup
Monterey Jack Cheese
0.25 cup
Chicken Cutlets
12 ounce
Potatoes
12 ounce
Honey
2 teaspoon
Salt
Pepper
Cooking Oil
Butter
Olive Oil
Broccoli
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 and thinly slice scallions, separating whites from greens. Cut broccoli into bite size pieces if necessary. • 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 Buffalo sauce reaches a drizzling consistency.
• 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 in empty pot over low heat. Add scallion whites and 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, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken out across entire sheet.) • Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, toss broccoli on a second sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 18-22 minutes. TIP: If chicken is done before broccoli, remove from sheet and continue roasting broccoli.
• Carefully transfer roasted broccoli to a large bowl; add 1 TBSP butter and toss until melted. • Divide broccoli, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish mashed potatoes and chicken with scallion greens and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***
770
kcal
Calories
41
g
Fat
19
g
Saturated Fat
54
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
48
g
Protein
200
mg
Cholesterol
690
mg
Sodium
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