Honey Baked Chicken with mashed potatoes and collard greens. #187

 Honey Baked Chicken with mashed potatoes and collard greens. show #187

Ingredients

2 Boneless, Skinless

Chicken Breasts

1 Shallot

1/4 cup Sour Cream

2 Tbsps Sweet Pickle

Relish

3/4 lb Golden

Potatoes

1 oz Sliced Roasted

Red Peppers

2 tsp honey

1 Tbsp Dijon Mustard

1 bunch Collard

Greens or Kale

1/4 cup Panko

Breadcrumbs

1 Tbsp Apple Cider

Vinegar

1 Tbsp Smoky Spice

Blend.

1. Prepare the ingredients &

 make the pepper relish

•Remove the honey from the

refrigerator to bring to room

temperature.

• Place an oven rack in the center

of the oven; preheat to 450°F.

• Fill a medium pot 3/4 of the way

up with salted water; cover and

heat to boiling on high.

• Wash and dry the fresh produce.

• Large dice the potatoes.

• Separate the collard green or kale leaves from the stems; discard the

stems, then roughly chop the leaves.

• Peel and thinly slice the shallot.

•Roughly chop the peppers; place in a bowl. Add the pickle relish and

stir to combine.

2. Cook & smash the potatoes

• Add the diced potatoes to the

pot of boiling water. Cook 17 to

19 minutes, or until tender when

pierced with a fork.

• Turn off the heat. Drain

thoroughly and return to the pot.

• Add the sour cream, half the

spice blend, and 1 teaspoon of

olive oil; stir gently to combine.

Using a fork or potato masher, lightly smash the potatoes.

• Taste, then season with salt and pepper if desired.

•Cover to keep warm.

3. Prepare the foil packet

• Meanwhile, line a sheet pan

with foil.

• Place a separate large, rectangular

piece of foil on a work surface.

• In a large bowl, combine the

chopped collard greens or

kale, sliced shallot, and

1 teaspoon of olive oil; season

with salt and pepper. Stir to

thoroughly combine.

• Transfer to one side of the foil piece; top with 1 tablespoon of water.

Fold the foil in half over the prepared greens. Roll and crimp the

3 open edges inwards to completely seal the packet.

• Transfer to one side of the sheet pan.

4. Prepare & bake the chicken

• In a bowl, whisk together the

honey (kneading the packet

before opening) and mustard.

• In a separate bowl, combine the

breadcrumbs and 2 teaspoons

of olive oil; season with salt

and pepper.

• Pat the chicken dry with paper

towels; season on both sides with

salt, pepper, and the remaining spice blend.

• Transfer to the other side of the sheet pan of foil packet greens.

• Evenly spread or brush the honey mustard onto the chicken, then top

with the seasoned breadcrumbs (pressing to adhere).

• Bake the chicken and greens 19 to 21 minutes, or until the topping is

browned and the chicken is cooked through.*

•Remove from the oven.

5. Finish the greens & serve your dish

•Carefully open the packet of

cooked collard greens or kale;

stir in the vinegar. Taste, then

season with salt and pepper if

desired.

• Serve the baked chicken with

the mashed potatoes and

finished greens. Garnish the

chicken with the pepper relish.

Enjoy

Video

https://youtu.be/Jy_h2MGl2Ks