Poulet en croûte de Corn Flakes et de chapelure panko

Working with one tender at a time, press both sides into corn flake mixture to coat completely. Arrange chicken in a single layer on a parchment-lined baking sheet, then drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway through, until cooked through, 20-25 min.**

While the chicken bakes, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx 1-2 inches) in a large pot, (use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, stirring occasionally, until fork-tender, 10-12 min.

While sweet potatoes cook, trim green beans. Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl). Cook, stirring often, until coated, 1 min. Season with salt and pepper.

When sweet potatoes are cooked, drain and return them to the same pot, off heat. Mash sour cream and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with pepper.