A balanced meal that’s adult AND kid approved? Yes, please! Our chefs opted to toast the panko to ensure it’s as crunchy as possible before combining it with Parmesan. Then, they bread the chicken strips and bake them to crispy perfection alongside the green beans.
Yukon Gold Potatoes
Wash and dry all produce. Preheat oven (with three evenly spaced racks) to 450 degrees. Slice potatoes into ½-inch wedges (like steak fries). Trim long stemmed ends of green beans.
Make the breading: Spread panko on a baking sheet. Toast 2-3 minutes, until golden brown. (Careful not to burn!) Place toasted panko in a large bowl or dish, and toss with Parmesan cheese and a drizzle of olive oil. Season with salt and pepper.
Bake the fries: Thoroughly coat potatoes with a large drizzle of olive oil, the rosemary, and a large pinch of salt and pepper on same baking sheet. Bake until deeply golden brown and crispy, 20-25 minutes, flipping once halfway through.
Cut chicken lengthwise into 1-inch strips. Season on all sides with salt and pepper. Crack eggs into medium bowl and lightly beat. Coat chicken with egg, then press into breading until it adheres to all sides. Place coated strips on a lightly oiled baking sheet.
Toss green beans on another baking sheet (or baking dish) with a drizzle of oil and a pinch of salt and pepper. Place green beans and chicken strips in oven, and bake until strips are cooked through and green beans are crispy, 12-15 minutes. HINT: Everything should finish around the same time.
Combine Dijon mustard and honey in a small bowl. Serve the chicken strips with rosemary fries, green beans, and honey mustard dressing for dipping. Enjoy!