Onion Crunch Chicken
with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing
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 potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling—because you deserve it.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Crispy Fried Onions
(Contains Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
10 ounce
Chicken Cutlets
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
6 ounce
Green Beans
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. • Using your hands, finely crush crispy fried onions in their bag. (TIP: Once crushed, crispy fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack. • Reserve 1 TBSP dressing (2 TBSP for 4) in a second small bowl (you’ll use it in step 3).
• Place 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 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 dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides).
• Toss green beans on empty side of same sheet 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. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.
• Meanwhile, mash 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.
• Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.
Chicken is fully cooked when internal temperature reaches 165º.
