Parmesan Chicken Strips

🥘 Ingredients

• chicken breasts
  20 oz
• dijon mustard
  1 tbsp
• dried rosemary
  1 tsp
• eggs
  2 unit
• green beans
  10 oz
• honey
  2 tbsp
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ⅓ cup
• yukon gold potatoes
  2 lbs

🍳 Cookware

• oven
• baking sheet
• oven
• large bowl
• oven
• medium bowl
• oven
• small bowl

1. 

   1

   yukon gold potatoes panko breadcrumbs parmesan cheese dried rosemary chicken breasts eggs green beans honey dijon mustard olive oil

   yukon gold potatoes: 2 lbs, panko breadcrumbs: ½ cup, parmesan cheese: ⅓ cup, dried rosemary: 1 tsp, chicken breasts: 20 oz, eggs: 2 unit, green beans: 10 oz, honey: 2 tbsp, dijon mustard: 1 tbsp, olive oil: 2 tbsp
2. 

   2

   Preheat oven to 450°F. Wash and dry all produce. Slice yukon gold potatoes into ½-inch-thick wedges.
3. 

   3

   Spread panko breadcrumbs on a baking sheet . Toast in oven until golden brown ⏱️ 2 minutes . Transfer to a large bowl , add parmesan cheese and a drizzle of olive oil. Season with salt and pepper.
4. 

   4

   Toss potatoes, a drizzle of olive oil, dried rosemary, and a pinch of salt and pepper on the same baking sheet. Bake in oven until deeply browned and crisp ⏱️ 25 minutes , flipping halfway through.
5. 

   5

   Cut chicken breasts into 1-inch-wide strips. Season all over with salt and pepper. Crack eggs into a medium bowl and lightly beat. Working one piece at a time, dip chicken into eggs, letting excess drip off, then coat in panko mixture, pressing to adhere. Place on a lightly oiled baking sheet.
6. 

   6

   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 and slightly crisp at the edges ⏱️ 12 minutes .
7. 7

   Stir together honey and dijon mustard in a small bowl . Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.