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.
Prepare the Cauliflower Mash
Bring a medium pot with cauliflower, garlic, enough water to cover, and 1 tsp. salt to a boil. Reduce to a simmer and cook until cauliflower is fork-tender, 10-12 minutes.
Drain in a colander and return cauliflower and garlic to pot. Add Parmesan and mash until slightly chunky. Season to taste with salt and pepper.
Cover and set aside.
While cauliflower cooks, bread chicken.
Bread the Chicken
Place Dijon (reserve ⅓ for sauce) and panko in two separate mixing bowls.
Season chicken breasts on both sides with pepper.
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, 3-4 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 a pinch of salt and pepper on empty half of baking sheet and spread into a single layer. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 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. Bon appétit!