Cheesy Dijon Chicken Breast

Name: Cheesy Dijon Chicken Breast with Roasted Carrots and Beans
Total time: 25 min
Yield: 2
Ingredients: 2 pièce(s) Poitrines de poulet; 7 g Mélange d’épices acidulé à l’ail; 2 cs Moutarde de Dijon; 340 g Haricots verts; ½ tasse(s) Cheddar blanc, râpé; 2 pièce(s) Carotte; 4 g Flocons de piment; 1 cs Beurre non salé*; 0.06 cc Poivre*; 0.06 cc Sel*; 2 cs Huile*

with Roasted Carrots and Beans

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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

Allergènes:

Schwefeldioxide und Sulfite

•Senf

•Milk

Produit dans une installation 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.

Durée de préparation25 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

7 g

Mélange d’épices acidulé à l’ail

2 cs

Moutarde de Dijon

340 g

Haricots verts

½ tasse(s)

Cheddar blanc, râpé

2 pièce(s)

Carotte

4 g

Flocons de piment

Pas inclus dans votre livraison

1 cs

Beurre non salé*

0.06 cc

Poivre*

0.06 cc

Sel*

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)670 kcal

Graisses37 g

dont saturés14 g

Glucides33 g

dont sucres14 g

Fibres10 g

Protéines53 g

Cholestérol170 mg

Sel1020 mg

Gras Trans0.5 g

Potassium1600 mg

Calcium350 mg

Fer3.5 mg

Ustensiles

•Petit bol

•Plaque de cuisson

•Grande poêle antiadhésive

•Poêle antiadhésive moyenne

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