with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Yield: 2

Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Prep: 5 Cook: 35

• 12oz carrots
• 1TBS fry seasoning
• ¼cup panko breadcrumbs
• 1tsp hot sauce
• 12oz potatoes
• 2scallions
• 4½TBS sour cream
• 10oz chicken cutlets
• ¼oz frank’s seasoning blend
• 1½oz blue cheese dressing
• salt & pepper
• 2tsp olive oil
• 1tsp cooking oil
• 2TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry 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.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Save or discard the remaining Fry Seasoning.

Roast on top rack until golden-brown and tender, 20-25 minutes. Swap in asparagus for carrots, roast 10-12 minutes.

Make mashed potatoes:

While carrots roast, place potatoes in a medium 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, drain and return potatoes to pot. Mash with one packet sour cream and 1 TBS butter 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.

Coat chicken:

Meanwhile, pat chicken dry with paper towels, season with salt and pepper.

Place 1 TBS butter in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend, and a pinch of salt and pepper.

Brush one packet sour cream 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 chicken, coated sides up, on a second, lightly oiled baking sheet.

Roast & make sauce:

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.

Serve:

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