Baked Cheesy Garlic Chicken
with Green Beans & Truffle Butter Toast
Ingredients
- 2 Boneless, Skinless Chicken Breasts (4 for 4 servings)
- 1 Small Baguette (2 for 4 servings)
- 1/4 cup Panko Breadcrumbs (1/2 cup for 4 servings)
- 6 oz Green Beans (12 oz for 4 servings)
- 2 oz Shredded Cheddar & Monterey Jack Cheese Blend (4 oz for 4 servings)
- 1 oz White Truffle Flavored Butter (2 oz for 4 servings)
- 3 Tbsp Roasted Garlic Pesto (6 Tbsp for 4 servings)
- 2 Tbsp Mayonnaise (4 Tbsp for 4 servings)
- 1 Single-Use Aluminum Tray (2 for 4 servings)
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. In a bowl, combine the breadcrumbs, mayonnaise, cheddar and monterey jack, and garlic pesto. Season with salt and pepper. Stir to combine.
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Bake the chicken & green beans
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to one side of the tray(s). Evenly top with the breadcrumbs mixture. Transfer the green beans to the other side. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Bake, uncovered, 20 to 22 minutes, or until the green beans are browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
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Make the toast & serve your dish
Once the chicken has baked about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the baked chicken and green beans with the truffle butter toast. Enjoy!
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