CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

Golden cheesy crispy chicken is ALWAYS a recipe for success. When you add melted cheddar and BOLD spices along with a CHEESY stuffed mashed potatoes you have WINNER, WINNER, CHICKEN DINNER.

CHICKEN
3/4 pound thin chicken steaks
2 tablespoons mayonnaise
1/3 cup FINELY shredded cheddar cheese
¼ cup Panko breadcrumbs
1 tablespoon QUALITY season salt
scant 2 tablespoons butter
FRESH ground sea salt and black pepper

• Adjust rack to top position.
• Preheat oven to 425°.
• Lightly oil a baking sheet.
• Pat chicken dry and season with FRESH ground black pepper.
• Place on prepared baking sheet.
• Evenly spread a thin layer of mayonnaise onto tops of chicken.
• Melt butter in a medium microwave safe bowl.
• Stir together the melted butter, Panko breadcrumbs, seasoning salt, and cheddar cheese.
• Divide the Panko mixture evenly between the chicken steaks, pressing to adhere.
• Roast on top rack until chicken is cooked through, 15-20 minutes. TIP: For a deep golden crust, broil chicken for the last 2-3 minutes.

POTATOES
3/4 pounds Yukon gold potatoes, diced into ½-inch pieces.
1/4 cup shredded cheddar cheese
4 slices bacon, cooked crisp
2 tablespoons sour cream
1 tablespoon butter
1/4 cup heavy cream
FRESH ground sea salt and black pepper
2 tablespoons minced chives

• Place potatoes in a large pot with enough salted water to cover by 2 inches.
• Bring to a boil and cook until tender, 15-20 minutes.
• Drain and return potatoes to pot.
• Add sour cream, 1/4 cup shredded cheddar cheese, and 1 tablespoon butter.
• Mash until smooth and creamy, adding heavy cream as needed.
• Stir in half the bacon and half the chives.
• Season to taste with FRESH ground sea salt and black pepper.

ASSEMBLY

• Divide chicken and potatoes between plates.
• Top potatoes with remaining bacon and remaining chives.
• Serve immediately.