Hot & Sweet Chicken With Roasted Garlic Mashed Potatoes

As we all know chicken is one of the most versatile, lean proteins that we can eat.  I love the multitude of dishes you can make with it and the endless flavor combinations.  I was actually craving hot and honey wings, so I decided to switch that up to make it work with chicken breasts.  This is a very easy, delicious meal that will definitely satisfy your wing craving and it is healthier than deep fried wings at your local pub or restaurant, a win- win for everyone.  My taste buds love how the hot and sweet flavors dance around my tongue--an absolutely amazing dish!  

I made Roasted Garlic Mashed Potatoes to go along with the chicken.  This is a great way to use any leftover roasted garlic from my Simple Roasted Garlic recipe.  It's convenient to make more and have it on hand in the fridge for a dish like this.  If you don't have any prepared it's very easy and can be roasted along with the dinner.  Please see the note at the bottom of this recipe for the details on the timing.

Mmmm, so awesome!!

 

HOT & SWEET CHICKEN WITH ROASTED GARLIC MASHED POTATOES

TOTAL TIME:  35- 50 MINS

SERVES 2- 3

1 head Roasted garlic (can make ahead of time)

MASHED POTATOES

6-8 Russet potatoes, cut into chunks

1 lg onion, sliced, divided in half

Pinch salt

4-6 cloves roasted garlic

3 tbsp non-hydrogenated margarine

@ 1 cup organic chicken broth

1/8- 1/4 c 1% milk 

1/8 tsp salt

1/4 tsp freshly ground black pepper

1 tbsp dried dill

CHICKEN

Olive oil spray

2 organic chicken breasts

1/8 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp poultry seasoning
Remaining half of the sliced onion

HOT & SWEET SAUCE

1/4 c Franks Red hot sauce

2 tbsp non-hydrogenated margarine, or butter

1/2 tbsp 100% Pure Organic Maple Syrup

1/2 tbsp Raw Blue Agave nectar (or Light Agave nectar)

1 tbsp whole wheat flour 

Preheat oven to 400 degrees F.

Fill a large pot 1/2 to 3/4 full of H20.  Cut potatoes and add to H20.  Add 1/2 of the sliced onion to pot and bring to a boil.  Once it comes to a boil add pinch of salt and turn down to med high heat and let cook until fork tender.

Season both sides of chicken breasts with salt, pepper and poultry seasoning.  Spray olive oil spray in baking dish and place chicken in and the other half of the sliced onion, scattered all over.  Let cook in the preheated oven 30 mins or until juices run clear and no pink remains.

About 10 mins before chicken is finished cooking, add all sauce ingredients to small saucepan and bring to boil, stirring constantly.  Add the whole wheat flour to a cup or bowl and add a couple tablespoons of H20 and stir with a fork to dissolve.  Add to the sauce and bring to boil.  Turn down to medium continuing to stir until sauce has thickened.  Remove from heat.

Once chicken is cooked, remove from oven and let rest.  Toss chicken in sauce to coat and plate with the roasted onions on top.  Drain the potatoes and add back to pot.  Add the roasted garlic, non-hydrogenated margarine, chicken broth, milk, S + P and dried dill.  Mash to desired consistency adding more or less broth according to your taste.  Add potatoes to the plate and serve with your choice of veggies or a salad.  Top chicken and/or mashed potatoes with more sauce if desired.  ENJOY!

Note:  If you roast the garlic at the same time, it takes 45 mins in the preheated oven, so add chicken in after 15 mins because it takes 30 mins to bake.  The potatoes take anywhere from 25- 30 mins.  The whole meal takes about 35 mins if you are using prepared roasted garlic.  If you roast the garlic with the dinner it will take about 50 mins total.