Parmesan Chicken Dippers
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Parmesan Chicken Dippers

Parmesan Chicken Dippers

with Rosemary Fries, Green Beans, and Honey Mustard Sauce

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 and using it to bread chicken-breast strips. After the dippers are baked to deep golden perfection in the oven alongside green beans and potato wedges, there’s nothing stopping everyone in your gang from gobbling it all right up.


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

Total Time45 minutes
Prep Time


/ serving 4 people

24 ounce

Yukon Gold Potatoes

1 cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Parmesan Cheese

(Contains Milk)

1 teaspoon

Dried Rosemary

24 ounce

Chicken Breasts

2 unit


(Contains Eggs)

12 ounce

Green Beans

3 ounce


¼ cup

Dijon Mustard

Not included in your delivery

5 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate67 g
Sugar28 g
Dietary Fiber7 g
Protein47 g
Cholesterol225 mg
Sodium1450 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.


Baking Sheet
Large Bowl
Small Bowl


Preheat and Prep

Wash and dry all produce. Preheat oven to 450 degrees, distributing racks evenly. Cut potatoes into ½-inch-thick wedges (like steak fries).

Make Crust

Spread out panko on a baking sheet. Toast in oven until golden brown, 2-3 minutes. Transfer to a large bowl or shallow dish, then stir in Parmesan and a drizzle of olive oil. Season with salt and pepper.

Bake Potatoes

Toss potatoes, a large drizzle of olive oil, rosemary, and a large pinch of salt and pepper on baking sheet used for panko. Roast in oven until nicely browned and crisp, 25-30 minutes, flipping halfway through.

Coat Chicken

Cut chicken into 1-inch-wide strips. Season all over with salt and pepper. Crack eggs into a medium bowl and lightly beat. Working one piece at a time, dip chicken into eggs, letting excess drip off, then coat in crust mixture, pressing to adhere. Place on a lightly oiled baking sheet.

Bake Green Beans and Chicken

Toss green beans on a third baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake green beans and chicken in oven until chicken is no longer pink in center and green beans are tender and slightly crisp at the edges, 12-15 minutes. TIP: Alternatively, cook the green beans with a drizzle of olive oil in a large pan over medium heat until tender, 4-5 minutes, then season with salt and pepper.

Mix Sauce and Serve

Stir together honey and 2 TBSP mustard (from 3 packets) in a small bowl. Give sauce a taste and add more mustard 1 tsp at a time until you reach desired balance of spicy and sweet. Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.