Buffalo-Spiced Crispy Chicken Cutlets with Monterey Jack, Ma

• servings: 2 servings
• active time: 30 minutes
• total time: 35 minutes

Ingredients

6 ounce Green Beans

2 unit Scallions

4 tablespoon Sour Cream

7 ⅕ g Frank's Seasoning Blend

¼ cup Panko Breadcrumbs

¼ cup Monterey Jack Cheese

10 ounce Chicken Cutlets

12 ounce Yukon Gold Potatoes

2 teaspoon Honey

2 teaspoon Cooking Oil

2 teaspoon Olive Oil

3 tablespoon Butter

Salt

Pepper

Directions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the sour cream (you’ll use the rest later), ½ tsp Frank’s Seasoning (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 Seasoning, 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. • Add a drizzle of oil and scallion whites to empty pot over low heat; cook until softened, 1 minute. • Return drained 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, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken out across entire sheet.) • Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides).

• Toss green beans on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, toss green beans on a second sheet. Roast chicken on top rack and green beans on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and green beans are tender, 15-18 minutes. TIP: If green beans are done before chicken, remove from sheet and continue roasting chicken.

• Transfer roasted green beans to a large bowl; add 1 TBSP butter and toss until melted. • Divide green beans, potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve both on the side for dipping). Garnish potatoes with scallion greens and serve.

Nutrition

• Calories: 740 kcal
• Total Fat: 41 g
• Saturated Fat: 19 g
• Cholesterol: 180 mg
• Sodium: 840 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 7 g
• Total Sugars: 13 g
• Protein: 41 g