Crispy golden-brown crust with juicy tender chicken with melted cheddar and bold spices. The crunchy cutlets are served with tender roasted broccoli and cheesy, bacon-and-chive-studded mashed potatoes.
Prep: 10 Cook: 40<\/p>\n
Prep & mix crust: <\/strong><\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Lightly oil a baking sheet. Wash and dry produce.<\/p>\n Cut broccoli<\/strong> into bite-size pieces if necessary. Dice potatoes<\/strong> into \u00bd-inch pieces. Finely chop chives.<\/strong><\/p>\n Place 1 TBS butter<\/strong> in a medium microwave-safe bowl, microwave until melted, 30 seconds. Stir in panko,<\/strong> half the Fry Seasoning,<\/strong> half the cheddar<\/strong> (you\u2019ll use the rest of the Fry Seasoning<\/strong> and cheddar<\/strong> later), salt,<\/strong> and pepper.<\/strong><\/p>\n Coat chicken: <\/strong><\/strong><\/p>\n Pat chicken<\/strong> dry with paper towels, season all over with remaining Fry Seasoning, salt,<\/strong> and pepper.<\/strong> Place on one side of prepared sheet.<\/p>\n Evenly spread a thin layer of mayonnaise<\/strong> onto the tops of chicken<\/strong> (you might not use all the mayo),<\/strong> mound with panko mixture,<\/strong> pressing to adhere (no need to coat the undersides).<\/p>\n Roast chicken & broccoli: <\/strong><\/strong><\/p>\n Toss broccoli<\/strong> on opposite side of sheet from chicken<\/strong> with a drizzle of olive<\/strong>\u00a0oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack until broccoli<\/strong> is browned and tender and chicken<\/strong> is cooked through, 15-20 minutes.<\/p>\n Tip: <\/strong><\/strong>For a deeply golden crust, broil chicken for the last 2- to 3-minutes.<\/p>\n Cook potatoes & bacon: <\/strong><\/strong><\/p>\n While chicken<\/strong> and broccoli<\/strong> roast, place potatoes<\/strong> in a large pot with enough salted water<\/strong> to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.<\/p>\n Reserve \u00bd cup potato cooking liquid<\/strong>, then drain and return potatoes to pot.<\/p>\n Meanwhile, place bacon<\/strong> in a dry large pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.<\/p>\n Turn off heat, transfer bacon<\/strong> to a paper towel-lined plate. Once cool enough to handle, roughly chop.<\/p>\n Mash potatoes: <\/strong><\/strong><\/p>\n To pot with drained potatoes,<\/strong> add sour cream,<\/strong> remaining cheddar,<\/strong> and 1 TBS butter.<\/strong> Mash until smooth and creamy, adding splashes of reserved potato cooking liquid<\/strong> as needed.<\/p>\n Stir in half the bacon<\/strong> and half the chives.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n Serve: <\/strong><\/strong><\/p>\n Divide chicken, mashed potatoes,<\/strong> and broccoli<\/strong> between plates. Top mashed potatoes<\/strong> with remaining bacon<\/strong> and remaining chives.<\/strong> Serve.<\/p>\n 1 TBS<\/p>\n 1 tsp garlic powder <\/p>\n","protected":false},"excerpt":{"rendered":" with Roasted Broccoli & Loaded Bacon Mashed Potatoes Yield: 2 Adapted from: Hello Fresh Crispy golden-brown crust with juicy tender chicken with melted cheddar and bold spices. The crunchy cutlets are served with tender roasted broccoli and cheesy, bacon-and-chive-studded mashed potatoes.Prep: 10 Cook: 40 8oz broccoli \u00bccup panko breadcrumbs 10oz chicken cutlets 1\u00bdTBS sour cream 12oz potatoes \u00bcoz chives 1TBS fry seasoning (see below) \u00bdcup cheddar cheese 2TBS mayonnaise 4oz bacon salt & pepper olive oil cooking oil butter Prep…<\/p>\nFry Seasoning<\/h3>\n
1 tsp onion powder
1 tsp paprika<\/p>\n\n\n