Crispy Buffalo-Spiced Chicken with Blue Cheese Sauce, Scalli

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

12 ounce Yukon Gold Potatoes

2 unit Scallions

6 tablespoon Sour Cream

¼ cup Panko Breadcrumbs

1 ½ ounce Blue Cheese Dressing

12 ounce Carrots

1 tablespoon Fry Seasoning

10 ounce Chicken Cutlets

1 teaspoon Hot Sauce

2 teaspoon Olive Oil

1 teaspoon Cooking Oil

2 tablespoon Butter

Salt

Pepper

7 ⅕ g Frank's Seasoning Blend

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with 1 packet sour cream (2 packets for 4 servings) and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.) Stir in half the scallion greens. Season with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, pat chicken* dry with paper towels; season with salt and pepper. • Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning, and a pinch of salt and pepper. • Brush 1 packet sour cream (2 packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides). • Place coated sides up on a second lightly oiled baking sheet.

• Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest. • While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.

• Divide carrots, potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.

Nutrition

• Calories: 760 kcal
• Lipides Totaux: 42 g
• Lipides Saturés: 16 g
• Cholestérol: 175 mg
• Sodium: 980 mg
• Glucides Totaux: 60 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 13 g
• Protéines: 39 g