Crusted Chicken

Name: Crusted Chicken with Mike’s Hot Honey® with BBQ-Roasted Potatoes & Buttery Broccoli
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 tbsp Sour Cream; 1/2 cup Breadcrumbs; 12 oz Potato; 8 oz Broccoli; 3/4 oz Honey; 1 tbsp Sweet and Smoky BBQ Seasoning; 10 oz Chicken Cutlets; tsp Salt, tsp; 2 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp

with Mike’s Hot Honey® with BBQ-Roasted Potatoes & Buttery Broccoli

By Recipe0 System

Crispy panko-coated chicken, smoky barbecue-spiced potatoes, and easy-peasy steamed broccoli are a pretty obvious recipe for dinnertime success. It’s got your classic trifecta of meat, potatoes, and veg—could you ask for much more? How about a drizzle of hot honey? The stuff combines sweet sensations with spicy good vibrations, making it perfect for taking things beyond ordinary.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1/2 cup Breadcrumbs
12 oz Potato
8 oz Broccoli
3/4 oz Honey
1 tbsp Sweet and Smoky BBQ Seasoning
10 oz Chicken Cutlets
tsp Salt, tsp
2 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ Seasoning (you’ll use the rest in the next step), pepper, and a big pinch of salt. Set aside.
2

Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave safe bowl; microwave until melted, 30 seconds.

Stir in a large drizzle of olive oil, remaining BBQ Seasoning, pepper, and a big pinch of salt. Add panko and stir until evenly combined.
3

Pat chicken* dry with paper towels; season all over with salt and pepper.

Lightly oil a second baking sheet; spread chicken out across sheet. Evenly spread sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).
4

Roast potatoes on top rack until crispy, 20-25 minutes.

Once potatoes have roasted 5 minutes, add chicken to middle rack and roast until browned and cooked through, 15-18 minutes.
5

Meanwhile, cut broccoli florets into bite-size pieces if necessary. Place in a large microwave-safe bowl with 1 tsp water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes.

Carefully remove plastic wrap (watch out for steam). Drain any water left in bowl, then toss broccoli with 1 TBSP butter until melted. Season with salt and pepper.
6

Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with as much hot honey as you like and serve.

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