with Rosemary Fries, Green Beans, and Honey Mustard Sauce

By Hello Fresh

Cooking Time: 45 mins

Servings: 4

Nutrition: 640 Calories

Ingredients:

• Yukon Gold Potatoes- 24 oz
• Panko Bread Crumbs- 1 cup
• Parmesan Cheese- 1/2 cup
• Dried Rosemary- 1 tsp
• Chicken Breasts- 24 oz
• Eggs- 2
• Green Beans- 12 oz
• Honey- 3 oz
• Dijon Mustard- 1/4 cup

1  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).

2  MAKE CRUST.     Spread 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.

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

4  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.

5  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, you can 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.

6  MIX SAUCE AND SERVE.     Stir together honey and ¼ cup mustard (we sent more) in a small bowl. Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.