with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Yield: 2

Hello Fresh

Chicken breasts brushed with honey mustard dressing, coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling. 😊
Prep: 10 Cook: 30

• 12oz Potatoes
• 1oz Crispy Fried Onions
• ¼cup Monterey Jack Cheese
• 10oz Chicken Cutlets
• 1½oz Honey Dijon Dressing
• 6oz Green Beans
• 1½TBS Sour Cream
• salt & pepper
• 1tsp olive oil
• 2TBS butter

Prep & make crust:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces.

Using your hands, finely crush crispy fried onions in a bowl or bag.

Tip: Once crushed, crispy fried onions should resemble breadcrumbs. Transfer to a small bowl, stir in Monterey Jack.

Reserve 1 TBS dressing in a second small bowl (you’ll use it in step 3).

Cook potatoes:

Place potatoes in a medium pot with enough salted water to cover by inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.

Coat chicken:

Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet.

Evenly spread the tops of chicken with a thin layer of reserved dressing. Mound coated sides of chicken with onion crust, pressing to adhere (no need to coat the undersides).

Roast chicken & beans:

On opposite side of sheet from coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes.

Tip: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

Mash potatoes:

Meanwhile, mash potatoes with sour cream, 2 TBS butter, and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Serve:

Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.