Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in spiced panko, roasting them to crispy-juicy perfection, then drizzling ‘em with a spicy maple syrup sauce. (Psst—said sauce would also be unbelievable on pancakes.) On the side, there’s roasted green beans and maple mashed sweet potatoes, perfect for catching any runaway sauce. Time to TAP into a flavor explosion (see what we did there?).
Allergens
Wheat
Milk
Utensils
Baking Sheet
Paper Towel
Small Bowl
Strainer
Medium Bowl
Medium Pot
Peeler
Potato Masher
Tags
Calorie Smart
Carb Smart
Seasonal
Protein Smart
Fall-flavours
Ingredients
Sweet Potatoes
2 unit
Chicken Cutlets
10 ounce
Panko Breadcrumbs
0.5 cup
Fry Seasoning
1 tablespoon
Sour Cream
1.5 tablespoon
Green Beans
6 ounce
Maple Syrup
2 tablespoon
Chili Flakes
1 teaspoon
Olive Oil
Butter
Salt
Pepper
Cooking Oil
Broccoli
8 ounce
Preparation
1
• Adjust rack to middle position (top and
middle positions for 4 servings) and preheat
oven to 425 degrees. Wash and dry produce.
• Peel and dice sweet potatoes into
1⁄2-inch pieces.
• Reserve 1 tsp maple syrup (2 tsp for 4) for
sweet potatoes; pour remaining into a small
bowl. Stir in a pinch of salt and chili flakes
to taste. Set aside.
**Cut broccoli into bite-size pieces if
necessary.**
2
• Place sweet potatoes in a medium pot with
enough salted water to cover by 2 inches.
Bring to a boil and cook until tender when
pierced with a fork, 15-20 minutes.
• Drain and return sweet potatoes to pot.
Mash off heat with reserved maple syrup,
half the sour cream (you’ll use the rest
later), 1 TBSP butter (2 TBSP for 4 servings),
salt, and pepper. Cover to keep warm.
3
• While sweet potatoes cook, place 1 TBSP
butter (2 TBSP for 4 servings) in a second
small microwave-safe bowl. Microwave until
melted, 30 seconds.
• Stir in panko, Fry Seasoning, 1 TBSP olive
oil (2 TBSP for 4), and a big pinch of salt.
4
• Pat chicken* dry with paper towels; season
all over with salt and pepper.
• Lightly oil a baking sheet and place chicken
on one side. (For 4 servings, spread chicken
out across entire sheet.) Evenly spread
remaining sour cream onto tops of chicken;
mound with panko mixture, pressing to
adhere (no need to coat the undersides).
• Roast chicken on middle rack for 8 minutes
(you’ll add more to the sheet then).
**Roast chicken for 5 minutes.**
5
• While chicken roasts, trim green beans if
necessary; toss in a medium bowl with a
drizzle of olive oil, salt, and pepper.
• Once chicken has roasted 8 minutes,
remove sheet from oven and carefully add
green beans to empty side. (For 4 servings,
leave chicken roasting and add green
beans to a second sheet; roast on top rack.)
• Continue roasting until chicken is cooked
through and green beans are tender,
12-15 minutes more.
**Swap in broccoli for green beans. Roast
until broccoli is tender and chicken is
cooked through, 15-20 minutes.**
6
• Divide sweet potatoes, chicken, and green
beans between plates. Drizzle chicken with
spicy maple syrup and sprinkle with more
chili flakes if desired. Serve.
***Chicken is fully cooked when internal temperature reaches 165°.***
