Sheet Pan Dijon Onion Crunch Chicken

🥘 Ingredients

• black pepper
  1 tsp
• butter
  3 tbsp
• chicken cutlets
  2 pieces
• ciabatta bread
  1 unit
• cooking oil
  1 tbsp
• crispy fried onions
  2 tbsp
• garlic powder
  1 tsp
• green beans
  8 oz
• honey dijon dressing
  2 tbsp
• monterey jack cheese
  ¼ cup
• salt
  1 tsp

🍳 Cookware

• small bowl
• baking sheet

1. 

   1

   Adjust oven rack to middle position and preheat oven to 425 degrees. Place butter in a small bowl and bring to room temperature. Pat chicken cutlets dry with paper towels and season all over with salt and black pepper ; place on one side of a baking sheet .

   butter: 3 tbsp, chicken cutlets: 2 pieces, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Brush tops of chicken with honey dijon dressing . Sprinkle with monterey jack cheese . Crush crispy fried onions in their package, then sprinkle over cheese, pressing to adhere. Roast on middle rack for ⏱️ 5 minutes .

   honey dijon dressing: 2 tbsp, monterey jack cheese: ¼ cup, crispy fried onions: 2 tbsp
3. 

   3

   Meanwhile, wash and dry produce. Trim green beans if needed. Once chicken has roasted ⏱️ 5 minutes , remove sheet from oven. Carefully toss green beans on empty side with a drizzle of cooking oil ; season with salt and pepper. Return to middle rack and bake until green beans are tender and chicken is browned and cooked through, ⏱️ 12 minutes to ⏱️ 15 minutes more.

   green beans: 8 oz, cooking oil: 1 tbsp
4. 

   4

   Meanwhile, combine softened butter with garlic powder to taste. Season with salt and pepper. Halve and toast ciabatta bread . Spread cut sides with garlic butter. Cut each half on a diagonal.

   garlic powder: 1 tsp, ciabatta bread: 1 unit
5. 5

   Toss green beans with 1 tbsp plain butter until melted. Season with salt and pepper. Divide chicken, green beans, and garlic bread between plates. Serve with remaining dressing on the side.