Onion Crunch Chicken
Serves: 2
Total Cook Time: 35
Prep Time: 15
Cook Time: 20
Ingredients
- 2 potatoes (russet or sweet)
- Crispy Fried onions
- 1/4 cup Monterey Jack cheese (optional)
- 10 oz of 2 chicken cutlets
- 1.5 oz honey dijon mustard
- 6-8 oz green beans
- 1.5 TBSP dairy free sour cream
Instructions
- Preheat oven 425 degrees. Wash and dry produce.
- Peel and dice potatoes to prepare to boil/mash. Begin boiling salted water for potatoes.
- Using hands, crunch crispy onions into bread crumb consistency. Transfer to small bowl and add cheese if desired.
- Boil potatoes for 15-20 minutes until cooked, reserve 1/4 cup of potato water from pot and cover to keep warm.
- Meanwhile, pat chicken dry with paper towel and season both sides with salt and pepper. Place on 1 side of baking dish.
- Evenly baste/spread tops of chicken with thin layer of honey Dijon mustard. Mound coated sides with onion crust and press in to adhere.
- Toss green beans on empty side of baking sheet and drizzle with oil, salt, and pepper.
- Roast on middle rack until chicken cooked through and green beans browned/tender (15-20 minutes). If chicken browning too quickly, loosely cover with foil.
- Meanwhile, mash potatoes with dairy free sour cream, 2-3 TBSP butter until smooth, adding in reserved potato water as needed. Salt and pepper to taste.
