Name:

HF Sheet Pan Dijon Onion Crunch Chicken

Description

With Green Beans & Garlic Bread

Serves 2 or 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Calories: 730

Ingredients
10 oz Chicken Cutlets (20 oz for 4 servings)
1.5 oz Honey Dijon Dressing (3 oz for 4)
1/4 Cup Monterey Jack Cheese (1/2 Cup for 4)
3/4 Cup Crispy Fried Onions (1 1/2 Cups for 4)
6 oz Green Beans (12 oz for 4)
1 tsp Garlic Powder (2 tsp for 4)
1 Ciabatta (2 for 4)

Instructions
1. Roast Chicken
Adjust rack to middle positions (top and middle postions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (3 TBSP for 4) in a small bowl and bring to room temperature.
Pat chicken dry with paper towels and season all over with salt and pepper; place on one side of a baking sheet (spread out across entire sheet for 4).
Brush tops of chicken with 1/2 TBSP dressing each. Sprinkle the Monterey Jack. Crush crispy onions and sprinkle over cheese, pressing to adhere.
Roast on middle rack for 5 minutes.
2. Roast Green Beans
Meanwhile wash and dry produce. Trim green beans if necessary.
Once chicken has roasted 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings leave chicken roasting; add green beans to a second baking sheet and roast on top rack).
Return to middle rack until green beans are tender and chicken is browned and cooked through, 12-15 minutes more.
3. Make Garlic Bread
Meanwhile, combine softened butter with garlic powder to taste. Season with salt and pepper.
Halve and toast ciabatta. Spread cut sides with garlic butter. Cut each half on a diagonal.
4. Finish & Serve
Toss green beans with 1 TBSP plain butter (2 TBSP for 4) until melted. Season with salt and pepper.
Divide chicken, green beans, and garlic bread between plates. Serve with remaining dressing on the side.

Length

35

Calories

730

Servings

2

Date Created

Created By

Jade Smidt

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