Almond-Crusted Chicken with Honey Mustard and Sautéed Green Beans
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Ingredients & Equipment
What we send
- 1/2 pintcherry tomatoes
- 8 ouncesgreen beans
- 1/8 ounceparsley
- 1/2 cuproasted salted almonds
- 1/4 cupDijon mustard
- 2 packetsmayonnaise
- 1/4 cuphoney
- 1/2 tablespoonapple cider vinegar
- 2boneless skinless chicken breasts
- 1/2 ouncegrated Parmesan cheese
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
- Tree Nuts
Preheat oven to 400ºF. Rinse all produce. Halve cherry tomatoes. Trim and discard ends of green beans (line up the ends to cut them all together!). Finely chop parsley leaves, discarding stems. Finely chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Peel shallot, halve, and thinly slice.
Make Honey Mustard Sauce
In a medium bowl, whisk together mustard, mayonnaise, honey, and apple cider vinegar. Transfer half of honey mustard sauce to a separate small bowl and set aside for serving.
Line a baking sheet with parchment paper. Pat chicken dry with paper towel. Add ½ teaspoon salt and pepper as desired to medium bowl with honey mustard sauce and stir to combine. Add chicken and toss to fully coat. Remove chicken from sauce, allowing access to drip off, and place on prepared baking sheet in a single layer, reserving bowl with honey mustard sauce for making crust.
Crust and Bake Chicken
Add Parmesan and almonds to medium bowl with honey mustard sauce and stir to form a paste. Evenly spread almond mixture over tops of chicken, pressing to adhere. Bake almond-crusted chicken until crust is browned and chicken is cooked through and no longer pink, 16-18 minutes.
Sauté Tomatoes and Green Beans
While chicken bakes, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add shallot and cook until soft, 3 minutes. Increase heat to medium high. Add tomatoes and green beans to pan and sauté until green beans are tender and tomatoes are beginning to burst, 5 minutes. Season with ¼ teaspoon salt and pepper as desired, then transfer to serving dishes.
Transfer almond-crusted chicken to serving dishes with sautéed tomatoes and green beans and garnish everything with parsley. Serve with reserved honey mustard sauce for dipping. Dig in!