Cheesy Onion Crunch Chicken

Name: Cheesy Onion Crunch Chicken with Mashed Sweet Potatoes, Roasted Green Beans & Honey Mustard Dressing
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; ¼ cup Monterey Jack Cheese; 2 tablespoon Sour Cream; 1 unit Crispy Fried Onions; 10 ounce Chicken Cutlets; 6 ounce Green Beans; 1 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper; 1.5 ounce Honey Mustard Dressing

with Mashed Sweet Potatoes, Roasted Green Beans & Honey Mustard Dressing

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Crispy chicken + honey mustard is a match made in mealtime heaven. And because we’re all about making sure your mealtimes are heavenly, we took that classic combo and chef’d it up a bit (still making sure it’s on your table in 30). To start, chicken breasts are brushed with honey mustard dressing, then coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed sweet potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling—because we <3 you.

Allergens:

Milk

•Wheat

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Sweet Potatoes

¼ cup

Monterey Jack Cheese

(Contains: Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Crispy Fried Onions

(Contains: Wheat)

10 ounce

Chicken Cutlets

6 ounce

Green Beans

1.5 ounce

Honey Mustard Dressing

(Contains: Eggs)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3012 kJ

Calories720 kcal

Fat40 g

Saturated Fat18 g

Carbohydrate51 g

Sugar15 g

Dietary Fiber8 g

Protein38 g

Cholesterol165 mg

Sodium500 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Small Bowl

•Medium Pot

•Strainer

•Baking Sheet

•Paper Towel

•Potato Masher

Instructions

PDF

• Preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. • Using your hands, finely crush crispy fried onions in their bag. Transfer to a small bowl; stir in Monterey Jack. • Reserve 1 TBSP Honey Dijon Dressing in a second small bowl (you’ll use it in step 3). • 4 SERVINGS: Reserve 2 TBSP Honey Dijon Dressing. • TIP: Once crushed, crispy fried onions should resemble breadcrumbs.

• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm.

• 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 tops of chicken with a thin layer of reserved Honey Dijon Dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides). • 4 SERVINGS: Spread chicken out across entire sheet.

• Toss green beans on empty side of same sheet 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. • 4 SERVINGS: Add green beans to a second sheet; roast green beans on top rack and chicken on middle rack. • 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.

• Meanwhile, mash sweet potatoes with sour cream, 2 TBSP 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. • 4 SERVINGS: Use 4 TBSP butter.