Parmesan Chicken Tenders

🥘 Ingredients

• Dijon mustard
  8 tsp 100
• Parmesan cheese
  ½ cup
• Yukon Gold potatoes
  24 oz
• black pepper
• chicken tenders
  24 oz
• dried rosemary
  1 tsp
• eggs
  2 unit
• green beans
  12 oz
• honey
  3 oz
• olive oil
  5 tsp
• panko breadcrumbs
  1 c
• salt

🍳 Cookware

• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees, distributing racks evenly. Slice Yukon Gold potatoes into ½-inch-thick wedges (like steak fries).

   Yukon Gold potatoes: 24 oz
2. 

   2

   Spread panko breadcrumbs on a baking dish. Toast in oven until golden brown, 2-3 minutes. Transfer to a large bowl or large bowl , then add Parmesan cheese and a drizzle of olive oil . Season with salt and black pepper .

   panko breadcrumbs: 1 c, Parmesan cheese: ½ cup, olive oil: 5 tsp, salt, black pepper
3. 

   3

   Toss potatoes, a large drizzle of olive oil, dried rosemary , and a large pinch of salt and pepper on same baking sheet. Bake in oven until deeply browned and crisp, 25-30 minutes, flipping halfway through.

   dried rosemary: 1 tsp
4. 

   4

   Season chicken tenders all over with salt and pepper. Crack eggs into a medium bowl and lightly beat. Working one piece at a time, dip chicken into egg, letting excess drip off, then coat in panko mixture, pressing to adhere. Place on a lightly oiled baking sheet.

   chicken tenders: 24 oz, eggs: 2 unit
5. 

   5

   Toss green beans on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake green beans and chicken in oven until chicken is no longer pink in the center and green beans are tender, 12-15 minutes.

   green beans: 12 oz
6. 

   6

   Stir together honey and Dijon mustard and season accordingly. Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.

   honey: 3 oz, Dijon mustard: 8 tsp 100