Crispy Honey Baked Chicken Breast with Sides of Diagonal Cut Steamed Carrots and Scallion Mashed Potato Cakes

Scallion and Sour Cream Mashed Potato Cakes

The process of creating scallion and sour cream mashed potato cakes begins with preparing the mashed potatoes.

• start by selecting starchy potatoes such as Yukon Golds- my preference is buying a bag of baby Yukon Gold potatoes, minimized dicing and time

• use a sharp large knife and a large ribbed cutting board cut potatoes into uniform square chunks to ensure even cooking

• place the potato chunks into a large pot of salted water and bring to a boil

• cook until the potatoes are tender, which should take approximately 15-20 minutes

• drain the potatoes thoroughly using a colander and return them to the pot

Continue the process by:

• add one (1) TBSP of butter

• and two (2) TBSP sour cream to the large pot (sour cream provides a tangy richness)

• add salt and pepper to your liking

• using a potato masher or a ricer, mash the potatoes until smooth

• fold in the white part of finely chopped scallions (scallions add a fresh, onion-like flavor)

• add a pinch of garlic powder

To form the mashed potatoes into potato cakes, you will need to add binding agents:

• Lightly whisk in a medium bowl one (1) egg and add the mashed potato mixture to the bowl.

• gradually incorporate all-purpose flour one (1) tablespoon at a time and mix with a wooden spoon until the mixture reaches a consistency that can hold its shape- the amount of flour needed can vary, but typically about 1/4 cup should suffice

• depending on how big you want your potato cakes- either use a large spoon or 1/4 cup and scoop out portions of the mixture and shape them into patties about half an inch thick

For cooking the potato cakes, you have the option to either pan-fry or bake them:

• for pan-frying:

  • heat a small amount of oil in a non-stick skillet/frying pan over medium heat

  • cook the patties for 4-5 minutes on each side, flipping them using a strong spachula- make sure they are golden brown and crispy

• alternatively, you can bake them:

• place them on a parchment paper-lined or aluminum foil sprayed with extra virgin olive oil baking sheet and cooking them in a preheated oven at 400°F (200°C) for about 20 minutes, flip with a strong spachula halfway through.

Plate and serve the scallion and sour cream mashed potato cakes alongside the crispy honey baked chicken breast and diagonal cut steamed carrots for a balanced, flavorful meal. These potato cakes are not only a hearty and delicious side dish but also add a delightful texture contrast to the main course.

Crispy Honey Baked Chicken Breast

Preheat oven to 425°F (190°C) and adjust rack to middle position.

To prepare the Crispy Honey Baked Chicken Breast:

• begin by selecting two (2) similar size boneless, skinless chicken breasts- preferably already trimmed

• rinse them under cold water, place them on a large ribbed cutting board and pat dry with paper towels

• if necessary, use a sharp knife and trim any additional excess fat or connective tissue

• once the chicken breasts are clean and trimmed, place them on a baking sheet lined with parchment paper or aluminum foil and sprayed with extra virgin olive oil

While the chicken breasts rest, create a flavorful crispy topping:

• place one (1) TBSP of butter in a microwave safe bowl and microwave until melted, 30-45 seconds.

  • add 1/4 cup panko bread crumbs (breadcrumbs provide a light, crispy texture)

  • add 1/4 cup monterey jack grated cheese (cheese adds a rich, savory flavor)

  • add two (2) TBSP Frank's seasoning blend

  • add two (2) TBSP honey (honey adds a sweet flavor complimenting the entire mixture)

  • add a pinch of salt and pepper (optional)

• using a wooden spoon, mix well until all ingredients are evenly distributed

• place one-two (1-2) tsp of sour cream per chicken breast and evenly coat the entire breast

• evenly divide the crispy topping mixture between both chicken breasts and press down to adhere mixture onto the sour cream

Bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the topping is golden brown and crispy.

Diagonal Cut Steamed Carrots with Butter and Himalayan Pink Sea Salt

Creating the perfect side of diagonal cut steamed carrots begins with:

• selecting three-four (3-4) fresh, firm large carrots

• thoroughly clean the carrots under cold running water, ensuring all dirt and debris are removed

• use a vegetable peeler to remove the outer skin, which can sometimes be tough and bitter

• once peeled, use a sharp knife and a large ribbed cutting board - cut the carrots diagonally into uniform slices, approximately 1/4 inch thick- this diagonal cut ensures even cooking and is visually decadent when paired with the rest of the dish

For the steaming process:

• place a steamer basket inside a pot or use a steamer pot with about an inch of water

• bring the water to a boil, then reduce to a simmer

• add the carrot slices to the steamer basket, cover, and steam for approximately 7-10 minutes- the goal is to achieve a tender yet slightly crisp texture, allowing the natural sweetness of the carrots to shine through

• Be cautious not to over-steam, as this can result in a mushy texture

• once the carrots have reached the desired tenderness, remove them from the steamer and transfer to a medium mixing bowl

• using a large serving spoon, immediately toss the hot carrots with butter, ensuring each piece is evenly coated. The warmth of the carrots will help the butter to melt and distribute evenly

• finish by sprinkling a generous pinch of Himalayan pink sea salt over the carrots- this unique salt not only enhances the natural sweetness of the carrots but also adds a subtle, mineral-rich flavor.

These diagonal cut steamed carrots make a delightful and colorful side dish. They pair beautifully with the crispy honey baked chicken breast along with the sour cream and scallion potato cakes, complementing its rich flavors.

Optional garnishes could include a sprinkle of freshly chopped parsley or a drizzle of honey over the top of the entire plate of food for added sweetness. This simple yet elegant side dish is sure to elevate any meal, providing both flavor and visual appeal.

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Stephie's Tips for prepping and cooking this amazing dish:

1. preheat oven to 425°F (190°C)

2. cube potatoes, add to pot of water and boil

3. while potatoes cook- diagonal slice carrots, thinly slice scallions, and pat dry chicken breasts with paper towels

4. mix together the crispy topping ingredients for the chicken

5. prep baking sheet with parchment paper or aluminum foil sprayed with oil, add chicken, top with sour cream, and press crispy topping over the top

6. bake the chicken for 15-20 minutes

7. drain potato water- add butter and sour cream, scallion whites, and garlic powder to potatoes and mash to smooth consistency

8. add egg, flour, and salt- mix so the consistency can hold it's shape

9. place carrots in a steamer basket in a pot and steam for 7-10 minutes

10. heat pan with oil and add 1-2 heaping TBSP of potato mixture per potato cake patty- sauté patties 4-5 minutes per side

11. carrots, potato cakes, and chicken should all be done cooking about the same time

12. Plate the carrots, potato cakes, and chicken- sprinkle scallion greens and drizzle with honey over entire plate

13. couple with your favorite beverage and voilà

*** Check out my blog article about the Top 5 Knife Manufacturers, Plus My Personal Favorite: Cutco Knives here.

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This meal was such a joy to make and a privilege to watch my family devour every last bite. The consensus was that they wanted the same meal the following night for dinner. Love this recipe.

Beatrice M. - Anchorage, AK

Wanted to try something new and found this recipe on "What's In Stephie's Kitchen" Pinterest. It's just me and my boys and this is a hearty meal because I made a lot of potato cakes. Plates where licked clean. Amazing recipe.

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