with Mashed Potatoes, Green Beans & a Honey Drizzle
Our chefs take the beloved sporting event staple, Buffalo wings, from messy app to epic weeknight dinner this week. Chicken is coated in a cheesy, Frank’s Red Hot–spiced panko mixture, roasted to juicy, crunchy perfection, drizzled with creamy Buffalo-style sauce, and a bit of honey. Oh, and did we mention there are 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
Sour Cream
3 tablespoon
Green Beans
6 ounce
Potatoes
12 ounce
Carrots
ounce
Honey
2 teaspoon
Frank's Seasoning Blend
0.25 ounce
Monterey Jack Cheese
0.25 cup
Panko Breadcrumbs
0.25 cup
Chicken Cutlets
10 ounce
Scallions
2 unit
Butter
3 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
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 ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine half the sour cream, ½ tsp Frank's Seasoning Blend (1 tsp for 4) (be sure to measure—you’ll use the rest in the next step), and a pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Trim green beans 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 Blend, and a big pinch of salt and pepper.
Dice potatoes into ½-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 ½ 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 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).
Swap in green beans for carrots (you’ll roast in the next step).
Meanwhile, pat chicken* dry with paper towels and season with salt and pepper. 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; roast chicken on a second sheet on middle rack.)
Roast on top rack until chicken is cooked through and carrots are tender, 15-18 minutes.
Place coated chicken on opposite side of sheet from green beans. Roast until green beans are tender, 12-15 minutes. If green beans are done before chicken, carefully remove from sheet and continue to roast chicken until cooked through, 2-3 minutes more.
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.
Toss green beans with butter as instructed.
720
kcal
Calories
38
g
Fat
18
g
Saturated Fat
54
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
42
g
Protein
180
mg
Cholesterol
670
mg
Sodium
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