Crispy Cheddar Chicken with Loaded Bacon Mashed Potatoes & B

• servings: 2 servings
• active time: 40 minutes
• total time: 50 minutes

Ingredients

12 ounce Yukon Gold Potatoes

8 ounce Broccoli Florets

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

2 tablespoon Sour Cream

1 teaspoon Olive Oil

2 tablespoon Butter

1 teaspoon Cooking Oil

Salt

Pepper

Directions

• 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 seasoning and cheese later), salt, and pepper.

• Pat chicken* dry with paper towels; season 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 large, dry 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 papertowel-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.

Nutrition

• Calories: 1050 kcal
• Total Fat: 68 g
• Saturated Fat: 26 g
• Cholesterol: 230 mg
• Sodium: 960 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 8 g
• Total Sugars: 5 g
• Protein: 52 g