Parmesan Chicken Tenders

🥘 Ingredients

• chicken tenders
  20 oz
• dijon mustard
  2 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
  ½ cup
• yukon gold potatoes
  1 lb

🍳 Cookware

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

1. 

   1

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

   yukon gold potatoes: 1 lb
2. 

   2

   Spread panko breadcrumbs on a baking sheet . Toast in oven until golden brown ⏱️ 2-3 minutes . Transfer to a large bowl , then add parmesan cheese and a drizzle of olive oil . Season with salt and pepper and mix until combined.

   panko breadcrumbs: ½ cup, parmesan cheese: ½ cup, olive oil: 2 tbsp
3. 

   3

   Toss potato wedges with a large drizzle of olive oil, dried rosemary , and a large pinch of salt and pepper on the same baking sheet. Bake 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 eggs, letting excess drip off, then coat in panko mixture, pressing to adhere. Place on a lightly oiled baking sheet .

   chicken tenders: 20 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 until chicken is no longer pink in center and green beans are tender and slightly crisp at the edges ⏱️ 12-15 minutes .

   green beans: 10 oz
6. 

   6

   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.

   honey: 2 tbsp, dijon mustard: 2 tbsp