Crispy Cheddar Chicken with Roasted Broccoli & Loaded Bacon

• portions: 2 servings
• temps total: 40 minutes

Ingrédients

8 ounce Broccoli Florets

12 ounce Potatoes

¼ ounce Chives

¼ cup Panko Breadcrumbs

1 tablespoon Fry Seasoning

½ cup Cheddar Cheese

10 ounce Chicken Cutlets

2 tablespoon Mayonnaise

4 ounce Bacon

1 ½ tablespoon Sour Cream

Salt

Pepper

1 teaspoon Cooking Oil

1 teaspoon Olive Oil

2 tablespoon Butter

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Finely chop chives. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you’ll use the rest of the Fry Seasoning and cheddar later), salt, and pepper.

• Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet (for 4 servings, spread out across entire sheet). • Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use all the mayo); mound with panko mixture, pressing to adhere (no need to coat the undersides).

• Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

• While chicken and broccoli roast, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Meanwhile, place bacon* in a dry large pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in half the bacon and half the chives. Season with salt and pepper.

• Divide chicken, mashed potatoes, and broccoli between plates. Top mashed potatoes with remaining bacon and remaining chives. Serve. Chicken is fully cooked when internal temperature reaches 165°. Bacon is fully cooked when internal temperature reaches 145°.

Nutrition

• Calories: 1030 kcal
• Lipides Totaux: 69 g
• Lipides Saturés: 27 g
• Cholestérol: 235 mg
• Sodium: 920 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 6 g
• Protéines: 53 g