Cheddar-Crusted Chicken with Buttery Mashed Sweet Potatoes and Roasted Broccoli

Crispy panko-coated chicken sounded pretty tough to top, but our chefs were up to the challenge. They went and made it 35x (a scientific number) more delicious by adding cheddar cheese and zesty Fry Seasoning to the crunchy coating. And while chicken in this dish is the main event, the sides are excellent accompanying acts. We’re serving up silky mashed sweet potatoes and crispy-edged roasted broccoli for a sweet-and-savory sensation. The best part? Everything comes together in 30 minutes! Talk about a weeknight win.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces.

Step 2

Place sweet potatoes in a medium pot with enough salted water to cover by 2”. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot. Keep covered until ready to mash.

Step 3

Meanwhile, in sm. bowl, combine panko, cheese, half of HF Fry Seasoning, drizzle of olive oil, & salt/pepper. Pat chicken dry with paper towels & season all over with salt/pepper & remaining HF Fry Seasoning.

Step 4

Transfer chicken to baking sheet; brush with half the sour cream/yogurt & evenly top with panko mixture, pressing to adhere. Toss broccoli on second baking sheet with drizzle of olive oil & salt/pepper. Place chicken on middle rack & broccoli on top rack. Roast (15-20 min.) until chicken is cooked through and broccoli is browned and tender. (If broccoli is done before chicken, remove from oven & continue roasting chicken.

Step 5

Meanwhile, mash sweet potatoes with 2T butter, remaining sour cream, & lg. pinch salt. Keep covered until ready to serve. (If you like your sweet potatoes extra sweet, add a pinch of brown sugar or drizzle of honey while mashing.)

Step 6

Divide sweet potatoes, broccoli, & chicken between plates. Serve.

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