Crispy Kickin’ Cayenne Chicken Cutlets with Frank’s RedHot®

• portions: 2 servings
• temps actif: 30 minutes
• temps total: 35 minutes

Ingrédients

12 ounce Carrots

2 unit Scallions

3 tablespoon Sour Cream

¼ ounce Frank's RedHot® Original Seasoning Blend

¼ cup Panko Breadcrumbs

¼ cup Monterey Jack Cheese

10 ounce Chicken Cutlets

12 ounce Potatoes

2 teaspoon Honey

Salt

Pepper

3 teaspoon Cooking Oil

3 tablespoon Butter

Instructions

• 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 ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the sour cream, ½ tsp Frank’s RedHot® Original Seasoning Blend (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 mixture 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 RedHot® Original Seasoning Blend, 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 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.

• 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).

• 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 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; roast chicken on a second oiled sheet on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and carrots are tender, 15-18 minutes.

• 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°.

Nutrition

• Calories: 760 kcal
• Lipides Totaux: 38 g
• Lipides Saturés: 19 g
• Cholestérol: 180 mg
• Sodium: 800 mg
• Glucides Totaux: 67 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 19 g
• Protéines: 42 g