This recipe is from the "Hello Fresh" food delivery kit. It was easy and quick to assemble. Absolutely delicious! it is great that they provide the recipe so we can make this any time. It's a keeper! This recipe is for a complete meal consisting of chicken, carrots and mashed potatoes. If you only wish to make the Crispy Cayenne Chicken, just disregard the mashed potato and carrot ingredients/steps. However, I think the carrots and mashed potatoes are a great accompaniment to this delicious chicken. This would also be good served with broccoli or asparagus. The Frank's RedHot Seasoning Blend would also be good on popcorn, fish, soup, tacos, nachos, potatoes, french fries or anything that needs a little kick!
24 oz Carrots
4 Green Onions
6 TBS Sour Cream, divided
2 tsp. Frank's RedHot Original Seasoning Blend, divided (see photo)
5 TBS Butter, divided
1/2 cup Panko Breadcrumbs
1/2 Cup Monterey Jack Cheese
24 oz Potatoes
4 (approx 20 oz total) Chicken Cutlets (chicken breast pounded to an even thickness)
4 tsp Honey
Preheat oven to 425 degrees F.
Trim, peel and cut carrots on a diagonal into 1/2-inch-thick pieces. Set aside.
Trim and thinly slice green onions, separating whites from the greens. Set aside.
Creamy Buffalo Sauce: In a small bowl, combine half of the sour cream (3 TBS), 1 tsp of the Frank's Seasoning Blend and a big pinch of salt. (you will use the other teaspoon of the Frank's Seasoning later). Stir in water, 1 teaspoon at a time until mixture reaches a drizzling consistency. Set aside.
Chicken Topping: Place 2 TBS butter in a medium microwave safe bowl. Microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack cheese and remaining 1 tsp Frank's Seasoning Blend, a big pinch of salt and pepper. Set aside.
Mashed Potatoes: Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to boil; cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain. Set potatoes aside.
In the empty potato pot, heat a drizzle of oil and white portions of the onion over low heat, cook until softened, 1 minute. Return potatoes to the pot, mash with remaining 3 TBS sour cream and 2 TBS butter 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.
Carrots: While potatoes cook, lightly oil a baking sheet. Place carrots on the pan and drizzle with oil, salt and pepper. Toss to coat. Roast on the top rack of oven for 20-25 minutes or til tender. When carrots are done, carefully, transfer roasted carrots to a large bowl. Add 1 TBS butter and toss til melted.
Chicken Cutlets: Meanwhile, pat chicken dry with paper towel. Place chicken on a second baking sheet that is lightly oiled. (if you are only making a 1/2 recipe, the carrots and chicken will probably fit on the same baking sheet). Season chicken with salt and pepper. Mound tops of chicken with panko-cheese mixture, pressing firmly to adhere. Roast chicken on top rack until chicken is golden brown and cooked through, about 15-18 minutes. You will be roasting the carrots and chicken at the same time. However, carrots may take a few minutes longer than the chicken.
To plate, divide chicken, carrots and potatoes evenly onto each dinner plate. Drizzle chicken with Creamy Buffalo sauce and drizzle with honey (or serve sauce on the side for dipping). Garnish potatoes and chicken with the remaining green onions and serve.
Serves 4
Source: Hello Fresh
Janice
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