Dijon-and Panko-Crusted Chicken With Roasted Carrots and Garlic Mashed Potatoes
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Parsley Sprigs
- 2 Russet Potato
- 2 Carrots
- 2 Garlic Cloves
- 2 Chicken Breasts
- 2 Tbsp. Butter
- 3 oz. Heavy Cream
- 3 oz. Dijon Mustard
- 2 oz. Panko
Directions
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Preheat oven to 400 degrees and lightly coat a foil covered baking sheet with cooking spray or use a nonstick baking sheet. Throughly rinse produce and pat dry. Stem and coarsely chop parsley. Peel potatoes and cut into 1” dice. Peel carrots and cut into ½”x 4” pieces. Halve garlic cloves. Rinse chicken breasts and pat dry.
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Bring potatoes, garlic cloves, enough water to cover, and 1 tsp. salt to boil in a medium pot. Place colander in the sink. Cook potatoes for 14-18 minutes, or until fork tender. Drain the water and return potatoes and garlic to pot. Add butter, heavy cream, and half the parsley, and combine with a potato masher or whisk until fluffy. Season with a pinch of salt and pepper. Set aside.
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Place Dijon (reserving 1 Tbsp. for garnish) and breadcrumbs in two separate shallow dishes. Season chicken on each side with a pinch of salt and pepper. Coat chicken in mustard and
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dredge it in panko breadcrumbs until completely coated. Set aside.
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Heat 1 Tbsp. olive oil in a medium pan over medium heat. Sear chicken on each side for 2-3 minutes, or until beginning to brown.
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Combine carrots, 2 tsp. olive oil, and a pinch of salt and pepper on the prepared baking sheet. Arrange carrots to one side of baking sheet. Place seared chicken breasts on the other side of the baking sheet and roast for 10-12 minutes, or until chicken has reached a minimum internal temperature of 165 degrees.
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Place a portion of potatoes in the middle of the plate. Place a chicken breast against potatoes. Arrange a serving of carrots against chicken. Spoon reserved dijon next to chicken and
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garnish with remaining parsley.