with Mashed Potatoes, Broccoli & 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
Broccoli
8 ounce
Scallions
2 unit
Sour Cream
3 tablespoon
Frank's RedHot® Original Seasoning Blend
0.25 ounce
Panko Breadcrumbs
0.25 cup
Monterey Jack Cheese
0.25 cup
Chicken Cutlets
10 ounce
Potatoes
12 ounce
Honey
2 teaspoon
Salt
Pepper
Cooking Oil
Butter
Carrots
12 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, 1⁄2 tsp Frank’s RedHot® Original 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. **Cut broccoli into bite-size pieces if necessary or 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 RedHot® Original Seasoning Blend, 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 creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
• 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 broccoli for carrots. Roast as instructed.** **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. • 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. **Roast broccoli as instructed.** **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 first, remove from sheet and continue to cook 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 broccoli or green beans with butter as instructed.** ***Poultry is fully cooked when internal temperature reaches 165°.***
740
kcal
Calories
38
g
Fat
19
g
Saturated Fat
57
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
44
g
Protein
180
mg
Cholesterol
710
mg
Sodium
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