Onion Crunch Chicken

Name: Onion Crunch Chicken with Mashed Sweet Potatoes, Roasted Green Beans & Dijonnaise
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; 2 teaspoon Dijon Mustard; 2 tablespoon Mayonnaise; ½ teaspoon Sugar

with Mashed Sweet Potatoes, Roasted Green Beans & Dijonnaise

Recipe Development TeamPublished on July 19, 2022

4.6

(6.4K customers rated)

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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 dijonnaise, 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 dijonnaise on the side for dunking and drizzling—because you deserve it.

Allergens:

Milk

•Gluten

•Egg

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 Time10 minutes

DifficultyMedium

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: Gluten)

10 ounce

Chicken Cutlets

6 ounce

Green Beans

2 teaspoon

Dijon Mustard

2 tablespoon

Mayonnaise

(Contains: Egg)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

½ teaspoon

Sugar

Nutrition Values

/ per serving

Calories760 kcal

Fat45 g

Saturated Fat19 g

Carbohydrate51 g

Sugar13 g

Dietary Fiber7 g

Protein39 g

Cholesterol170 mg

Sodium650 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

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes into 1⁄2-inch pieces. • In a small bowl, combine mayonnaise, mustard, 1⁄2 tsp sugar (1 tsp for 4), and a pinch of salt and pepper. Set aside 1 TBSP Dijonnaise (2 TBSP for 4) in a separate small bowl (you’ll use it in step 3). • Using your hands, finely crush crispy fried onions in their bag. (TIP: Once crushed, crispy fried onions should resemble breadcrumbs.) Transfer to a third small bowl; stir in Monterey Jack.

• 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 1⁄2 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. (For 4 servings, spread chicken out across entire sheet.) • Evenly spread tops of chicken with a thin layer of reserved Dijonnaise. Mound coated sides with crispy fried onion mixture, pressing to adhere (no need to coat the undersides).

• Trim green beans if necessary. Toss on empty side of sheet opposite chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, add green beans to a second sheet; roast green beans on top rack and chicken on middle rack.) • 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. If green beans finish before chicken, remove from sheet and continue roasting chicken.

• Meanwhile, mash sweet potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.