Directions: |
Directions:Prep:
Preheat oven to 400º
Prepare a baking sheet with foil and cooking spray
Cut cauliflower florets into bite-sized pieces, if necessary. Halve garlic cloves. Trim ends off green beans. Pat chicken breasts dry, and season both sides with a pinch of pepper.
Cauliflower Mash:
1. Bring a medium pot with cauliflower, garlic, 1½ cups water, and ¼ tsp. salt to a boil over high heat. 2. Reduce heat to medium-high and stir occasionally until water evaporates completely, (15-17 min.) Make sure no water is left in pot; remaining water will make mash runny.
3. Add Parmesan and mash until slightly chunky.
4. Taste, and season with a pinch of salt and pepper if desired.
5. Cover and set aside.
Chicken:
1. Place ⅔ the Dijon (reserve ⅓ for sauce) and panko in two separate mixing bowls.
2. Coat chicken completely in Dijon.
3. Place coated chicken in panko and cover completely, pressing to adhere.
4. Place breaded chicken on a plate.
5. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat & Add crusted chicken and sear until golden brown. (2-3 min. per side)
6. Transfer chicken to one side of prepared baking sheet. Wipe pan clean and reserve.
Green Beans and Sauce:
1. Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper
2. On empty half of baking sheet, roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees (12-15 min.)
3. Rest chicken (3 min.)
4. While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer and cook until thickened, (2-3 min.)
5. Remove from burner and swirl in remaining Dijon. |
This recipe for Crispy Dijon Chicken is from