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 dijonnaise, then coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed sweet potatoes and roasted green beans. There’s more dijonnaise 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.
2 unit
Sweet Potatoes
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
1 unit
Crispy Fried Onions
(Contains Wheat)
10 ounce
Chicken Cutlets
6 ounce
Green Beans
2 teaspoon
Dijon Mustard
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
½ teaspoon
Sugar
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes into ½-inch pieces. • In a small bowl, combine mayonnaise, mustard, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt and pepper. Set aside 1 TBSP dijonnaise (2 TBSP for 4) in a separate small bowl (you’ll use it in step 3). • Using your hands, finely crush crispy fried onions in their bag. (TIP: Once crushed, crispy fried onions should resemble breadcrumbs.) Transfer to a third small bowl; stir in Monterey Jack.
• Place sweet 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 sweet 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 dijonnaise. Mound coated sides with crispy fried onion mixture, 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 sweet 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 sweet potatoes, green beans, and chicken between plates. Serve with remaining dijonnaise on the side.