BLACKENED CHICKEN WITH BACON BRUSSELS SPROUTS

Directions

1. 1
   COOK POTATOESPreheat oven to 425 degrees.Medium dice yellow potatoes* into pieces, about ½ inch each.
2. 2
   Place potatoes in a large pot. Cover with 3 cups cold, lightly salted water. Cover potwith lid. Bring to a boil over high heat. Cook 12-13 minutes, or until fork-tender.Reserve about ¼ cup potato cooking liquid. Strain potatoes; shake off excess water.Return to pot and cover with lid to keep warm. (You’ll finish the potatoes in Step 6.)PREPHalve Brussels sprouts lengthwise.
3. 3
   Lay flat and cut across into strips, about ¼ inchwide; discard stem ends.Trim and thinly slice scallion, separating whites from greens.SEASON & ROAST CHICKENPat chicken cutlets dry with paper towels. Season with blackening spices, salt,and pepper.
4. 4
   Place chicken on a lightly oiled, foil-lined baking sheet. Roast 12-16 minutes, or untilfully cooked.COOK BACON
5. 5
   Heat a dry, medium sauté pan over medium-high heat.
6. 6
   Add bacon to hot pan. Cook6-10 minutes, or until crispy, turning occasionally and adjusting heat if browningtoo quickly.Turn off heat.
7. 7
   Transfer bacon to a paper-towel-lined plate. Discard all but a thin layerof bacon fat from pan.Once cool enough to handle, roughly chop bacon.SAUTÉ BRUSSELS SPROUTSReturn pan with reserved bacon fat to stovetop over medium heat.
8. 8
   Add Brusselssprouts and scallion whites. Season with salt and pepper. Cook 5-7 minutes, or untiljust tender, stirring occasionally.
9. 9
   Remove from heat.
10. 10
    Add chopped bacon. Stir to combine.MASH POTATOESMash potatoes with a potato masher (or fork) until smooth.
11. 11
    Add sour cream, sharp cheddar cheese, scallion greens, reserved potato cookingliquid, and 1 tablespoon butter. Season with about ¼ teaspoon salt and a pinch ofpepper. Stir to combine.PLATE YOUR DISH
12. 12
    Cut chicken cutlets into 5-7 slices each.Divide bacon Brussels sprouts and cheddar scallion mashed potatoes between plates.Shingle chicken on the side.
13. 13
    Drizzle chicken with vegan paprika-Dijon aïoli.
14. 14
    Garnishchicken with pecans. Enjoy!