Buffalo Honey Chicken

Name: Buffalo Honey Chicken with a Garlicky Panko Kale Jumble
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 tbsp Sour Cream; 3 Hot Sauce; 6 oz Carrot; 1 Onion; 4 oz Kale; 1 unit Chicken Stock Concentrate; 1 clove Garlic; 2 tsp Honey; 1/4 oz Frank's Seasoning Blend; 1/8 cup Breadcrumbs; 10 oz Chicken Cutlets; 2 unit Scallions; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; 2 tsp Olive Oil, tsp

with a Garlicky Panko Kale Jumble

By Recipe0 System

Buffalo sauce and honey! Sound like a wild combo? Perhaps, but bear (er, buffalo?) with us. Savory garlic and spicy cayenne mix in Frank’s classic blend to season juicy pork chops, then everything’s topped with a creamy, buttery sauce swirled with hot sauce and honey. All that spicy-sweet is paired with roasted carrots and sautéed kale, jumbled together with garlicky panko for a fresh side with tons of texture. Yep, Buffalo sauce and honey are crazy … crazy good!

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
3 Hot Sauce
6 oz Carrot
1 Onion
4 oz Kale
1 unit Chicken Stock Concentrate
1 clove Garlic
2 tsp Honey
1/4 oz Frank's Seasoning Blend
1/8 cup Breadcrumbs
10 oz Chicken Cutlets
2 unit Scallions
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel, trim, and halve carrots lengthwise; cut on a diagonal into 1⁄2-inch pieces. Peel and mince garlic. Halve, peel, and thinly slice onion. Remove and discard any large stems from kale; chop into bite-size pieces. Trim and thinly slice scallions, separating whites from greens.
2

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until golden and tender, 20-25 minutes.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and garlic; cook, stirring, until golden brown, 2-4 minutes.

Turn off heat; season panko with salt and pepper. Transfer to a plate and set aside. Wipe out pan.
3

Heat a drizzle of olive oil in same pan over medium heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes.

Add kale, 1⁄4 cup water, and a pinch of salt and pepper. Cook, stirring occasionally, until kale is wilted and tender, 5-7 minutes.

Remove from heat. Taste and season with salt and pepper if desired. Transfer to a large bowl and cover with foil. Wash out pan.
4

While veggies cook, pat pork dry with paper towels; season all over with Frank’s Seasoning, salt, and pepper.

Heat a drizzle of oil in a second large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.

Simply cook through this step, swapping in chicken for pork.
5

Heat a drizzle of oil in pan used for kale over medium-low heat. Add scallion whites and cook, stirring occasionally, until softened and fragrant, 2-3 minutes.

Add 1⁄4 cup water, hot sauce, honey, and stock concentrate. Cook, stirring often, until thickened, 1-3 minutes.

Remove from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.
6

When carrots are done roasting, add to bowl with kale; toss to combine. Taste and season with salt and pepper if desired.

Divide pork and kale jumble between plates. Spoon sauce over pork; sprinkle kale jumble with as much garlicky panko as you like. Garnish pork with scallion greens and serve.

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