Parmesan Chicken Dippers

Name: Parmesan Chicken Dippers with Rosemary Fries, Green Beans, and Honey Mustard Sauce
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Yukon Gold Potatoes; 1 cup Panko Breadcrumbs; ½ cup Parmesan Cheese; 1 teaspoon Dried Rosemary; 24 ounce Chicken Breasts; 2 unit Eggs; 12 ounce Green Beans; 3 ounce Honey; ¼ cup Dijon Mustard; 5 teaspoon Olive Oil; Salt; Pepper

with Rosemary Fries, Green Beans, and Honey Mustard Sauce

Recipe Development TeamPublished on August 02, 2018

4.2

(2.9K customers rated)

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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.

Allergens:

Gluten

•Milk

•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 Time45 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Yukon Gold Potatoes

1 cup

Panko Breadcrumbs

(Contains: Gluten)

½ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Dried Rosemary

24 ounce

Chicken Breasts

2 unit

Eggs

(Contains: Egg)

12 ounce

Green Beans

3 ounce

Honey

¼ cup

Dijon Mustard

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

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.

Utensils

•Baking Sheet

•Large Bowl

•Bowl

•Small Bowl

Instructions

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

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.

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.

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.

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.

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.