This one's for you Dijon lovers. Not just for fancy-ing up your hot dogs, we use this iconic condiment as the glue for panko breadcrumbs on a crispy chicken breast that's got some serious bite. Cool things off with a creamy Parmesan cauliflower mash and tender green beans.
Cut cauliflower florets into bite-sized pieces, if necessary.
Halve garlic cloves.
Trim ends off green beans.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Prepare the Cauliflower Mash
Bring a medium pot with cauliflower, garlic, 1½ cups water, and ¼ tsp. salt to a boil over high heat. Reduce heat to medium-high and stir occasionally until water evaporates completely, 15-17 minutes.
Make sure no water is left in pot; remaining water will make mash runny.
Add Parmesan and mash until slightly chunky. Taste, and season with a pinch of salt and pepper if desired. Cover and set aside.
While cauliflower cooks, bread chicken.
Bread the Chicken
Place ⅔ the Dijon (reserve ⅓ for sauce) and panko in two separate mixing bowls.
Coat chicken completely in Dijon. Place coated chicken in panko and cover completely, pressing to adhere.
Place breaded chicken on a plate.
Sear the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add crusted chicken and sear until golden brown, 2-3 minutes per side.
Transfer chicken to one side of prepared baking sheet.
Wipe pan clean and reserve.
Roast Green Beans and Make Sauce
Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
Rest chicken 3 minutes. While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer and cook until thickened, 2-3 minutes.
Remove from burner and swirl in remaining Dijon.
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!