Personalize My Shopping Experience
Dec 24, 2020

Kristine Ramirez is one of our younger Bravo store owners.

Kristine Ramirez Bravo Store Owner

Her family has been in the grocery business for over 30 years, so it was only right Kristine ended up there too! Kristine has been an owner with Bravo for 10 years, and has 3 stores in New York (2 in Manhattan, 1 on Long Island), and  Her favorite dish to make for Christmas is from HelloFresh. Check out the recipe below for Spicy Maple Chicken!


  • 2 sweet potatoes
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons sour cream
  • 2 tablespoons maple syrup
  • 10 ounces chicken cutlets
  • 1 tablespoon fry seasoning
  • 6 ounce green beans
  • 1 teaspoon chili flakes
  • 4 teaspoons olive oil
  • Salt
  • 1 teaspoon vegetable oil
  • 2 tablespoons butter
  • Pepper


  1. Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Pour maple syrup into a small bowl. Stir in a pinch of salt and chili flakes to taste. Set aside.
  2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. Drain and return sweet potatoes to pot. Mash off heat with half the sour cream (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. (TIP: Add a pinch of sugar if you prefer a sweeter mash.) Cover to keep warm.
  3. While sweet potatoes cook, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a big pinch of salt.
  4. Pat chicken dry with paper towels; season all over with salt and pepper. Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on middle rack for 8 minutes (you’ll add more to the sheet then).
  5. While chicken roasts, toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper. Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second sheet; roast on top rack.) Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
  6. Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.

For the full link to the recipe, click here.