Crispy Kickin' Cayenne Chicken Cutlets with Mashed Potatoes, Broccoli & a Honey Drizzle

Ingredients

• Sour cream

  Reduced fat, cultured

  3 tbsp or 45g

• Chicken

  Chunk, in Water - Kroger

  10 oz or 284g

• Honey

  2 tsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Monterey cheese

  Includes Pepper Jack

  ¼ cup, shredded or 28g

• Potato

  Flesh and skin, raw

  340g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Broccoli

  Leaves, raw

  8 oz or 227g

• Carrots

  Raw

  340g

• Panko Breadcrumbs

  Asian Gourmet

  ¼ cup or 14g

• Seasoning Blend, Original

  Frank's Redhot

  ¼ tsp or 0.6g

Directions

1. 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 (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 Seasoningyou'll use the rest in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)
2. 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.
3. 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 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.
4. 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). Toss broccoli on one side of oiled baking sheet with a drizzle of oil, salt, and pepper. (Skip roastingyou'll cook broccoli in the next step.)
5. 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; add chicken to a second lightly oiled sheet and roast on middle rack.) Roast on top rack until chicken is golden brown and cooked through and carrots are browned and tender, 15-18 minutes. Cook through this step as instructed, adding coated chicken to empty side of baking sheet with broccoli. Roast 15-18 minutes.
6. 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. Chicken is fully cooked when internal temperature reaches 165.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/crispy-kickin-cayenne-chicken-cutlets-633daf3dc1481d26b4077dee)