Prep-
Adjust rack to top middle position and pre heat to 425 degrees.
Trim and thinly slice scallions separating whites from greens.
Dice potatoes into 1/2 inch thick pieces.
In a small bowl combine 4 tbsp sour cream and 1 tsp Franks seasoning and a big pinch of salt. Stir in 1 tsp at a time of water until reaches drizzle consistency.

Chicken Topping-
In small bowl melt 2 tbsp butter (30-45 sec in microwave).
Add panko, Monterey Jack cheese, remaining Franks seasoning and a pinch of salt and pepper.
Mix well, and set set aside.
Break ends off green beans and rinse well.

Start Potatoes-
Place potatoes into a medium pot at Kosher salt and fill with water until covering potatoes but 2 inches.
Bring to a boil: cook 15-20 (till a fork will go threw them with ease).
Start chicken..

When you drain reserve 1/2 cup potato water.
Place empty pot on stover over low heat and did scallion whites, cook until softened (1 minute).
Return potatoes to pot with cooked scallion whites and add 4 tbsp sour cream and 2 tbsp butter.
Mash until smooth an creamy adding reserved potato water as needed, Season with garlic salt.

Chicken-
Rinse chicken with cool water and pat dry with paper towel.
Season all over with salt and pepper.
Place chicken on lightly oiled baking pan and coat with panko mixture (no need to coat the bottom).

Roast Chicken and Green Beans-
Lightly oil another small baking sheet and toss green beans on it; lightly season with salt and pepper.
Roast chicken and green beans 15-20 minutes until chicken is golden and beans are tenter.
When finished put green beans into a large bowl with 1 tbsp butter and toss until melted.

Serve-
Divide all items on three plates.
Top potatoes with scallion greens.
Top chicken with creamy buffalo sauce and honey.
Enjoy!!