Tonight's menu features cheddar crusted chicken, sweet potato mash and roasted green beans. The best part? Everything comes together in 30 minutes! Talk about a weeknight win.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded(ContainsMilk/Lait)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim green beans. Combine panko, cheese and paprika-garlic blend in a shallow dish. Pat the chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
Coat one side of the chicken all over with mayo. Working with one chicken breast at a time, press the mayo-coated side into panko mixture, pressing firmly to adhere mixture. Transfer chicken to a parchment-lined baking sheet, coated side up. Bake chicken in the middle of the oven until cooked through, 18-20 min.**
While the chicken bakes, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, stirring occasionally, until fork-tender, 10-12 min.
Toss the beans and 1 tbsp oil (dbl for 4ppl) on another baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown and tender, 6-8 min.
Drain and return potatoes to the same pot, off heat. Using a masher, mash sour cream and 1 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper.
Divide the mash, chicken and green beans between plates.