Cheesy Dijon Chicken Breast
with Roasted Carrots and Beans
If you like savory and tangy pairings, you’ll love the way our Aged white Cheddar and Dijon topping gives tonight’s juicy chicken breast a rich, bright finish. The pan-seared chicken is paired with roasted carrots finished with a dash of crushed red pepper flakes for a hint of heat. A side of buttery green beans rounds out the hearty 30-minute meal
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)
2 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Lait, Sésame, Soya, Blé, Poisson, Oeuf, Crustacés, Gluten, Sulfites)
340 g
Haricots verts
½ tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
2 pièce(s)
Carotte
4 g
Flocons de piment
(Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé, Sulfites, Triticale)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient: Lait)
0.06 cc
Poivre*
0.06 cc
Sel*
2 cs
Huile*
Ustensiles
Instructions
- Peel, then cut carrots into 1/4-inch coins.
- Trim green beans.
- Add Dijon mustard and cheese to a small bowl. Season with pepper, then stir to combine. Set aside.
- Add carrots, 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until golden-brown, 20-22 min.
- Pat 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.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Divide the dijon cheese mixture between the chicken breast. Cover and set aside off heat until cheese has melted, 2-3 min.
- Heat a medium non-stick pan over medium heat,.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 2 tbsp (4 tbsp) butter. Cook, stirring often, until butter is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste
- Divide chicken, carrots and beans between plates.
- Sprinkle chili flakes over beans, if desired.
