Jess Shares a Recipe for Buffalo Spiced Crispy Chicken Cutlets

Jess is on the Customer Success Team at StickerGiant

Jess-on-the-Customer-Success-Team-at-StickerGiant-Cookbook-2020

When COVID-19 first hit the Colorado area, Jess decided to work on home-cooked dinners, perfecting her cooking skills. She joined HelloFresh's subscription meal service, and this was her favorite meal sent her way.

This recipe is originally from HelloFresh.

 

Broccoli-Icon-for-StickerGiant-Cookbook Ingredients

(2 servings)

8 ounce of broccoli florets

2 scallions

4 tablespoons of sour cream

7.2 grams of Franks RedHot Original Seasoning Blend

1/4 cup of Panko Breadcrumbs

1/4 cup of monterey jack cheese

10 ounces of chicken cutlets

12 ounces of yukon gold potatoes

2 teaspoon of honey

3 tablespoon of butter

Sauce-Icon-for-StickerGiant-Cookbook  Directions

Preheat oven to 425 degrees

Cut broccoli florets into bite size pieces

Trim and thinly slice scallions, separating whites from greens

In a small bowl combine half of the sour cream, 1/2 tsp of the hot sauce and a big pinch of salt, stir in water 1tsp at a time until the mixture reaches drizzling consistency

Place 1 tbsp of butter in a medum microwave safe bowl, and microwave until melted, then stir in panko, monterey jack, and remaining franks seasoning.

Dice potatoes in to 1/2 inch pieces and place in a pot with enough salted water to cover by 2 inches, then bring to a boil and cook until tender and then drain

Heat a drizzle of oil and scallion whites in empty pot over low het and cook until softened, return potatoes to the pot and mash with remaining sour cream and 1tbsp of butter until smooth and creamy, keep off heat. 

While potatoes are cooking pat the chicken dry with paper towels and season all over with salt and pepper. Place on one side of lightly oiled baking sheet. Mound tops of chicken with panko mixture, pressing firmly to adhere to chicken.

Toss broccoli on opposite side of sheet from chicken and drizzle with olive oil and pinch of salt and pepper.  Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy (15-18 minutes)

Transfer roasted broccoli to a large bowl and add 1tbsp of butter and toss until melted. 

Divide the chicken, broccoli, and potatoes between two plates, drizzle the chicken with creamy buffalo sauce and honey. 

Enjoy!

 

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