Crispy Kickin' Cayenne Organic Chicken
with Mashed Potatoes, Buttery Asparagus & a Honey Drizzle
- Milk
- Wheat
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 broccoli and sour cream and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk/ home run/ touchdown!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
ounce
Broccoli
6 ounce
Asparagus
2 teaspoon
Honey
¼ ounce
Frank's Seasoning Blend
¼ cup
Monterey Jack Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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), ½ 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 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 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.
