Dijon and Panko-Crusted Chicken with roasted carrots and garlic mashed potatoes
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Russet Potatoes
- 6 oz. Carrots
- 2 Garlic Cloves
- 2 Boneless Skinless Chicken Breasts
- 0.9 oz. Butter
- 2 fl. oz. Heavy Whipping Cream
- ⅓ cups Dijon Mustard
- 1 cup Panko Breadcrumbs
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place a colander in the sink.
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Peel and cut potatoes into 1" dice. Peel, trim, and cut carrots into 4" sticks. Lightly crush garlic. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.
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Bring a medium pot with potatoes, garlic, enough water to cover, and 1 tsp. salt to a boil. Cook 14-18 minutes, or until fork tender. Drain in colander and return potatoes and garlic to pot. Add butter and heavy cream and mash with a potato masher or fork until smooth. Season with a pinch of salt and pepper. Set aside and keep warm.
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While potatoes cook, place Dijon (reserve 1 Tbsp. for garnish) and panko breadcrumbs in two separate plates or shallow dishes. Mix 1 Tbsp. water with Dijon. Coat chicken in Dijon, then dredge in panko breadcrumbs until completely coated.
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Heat 1 Tbsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and sear on each side 2-3 minutes, or until beginning to brown (chicken will finish cooking later).
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Place carrots on one side of prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and place seared chicken breasts on other side. Roast 10-12 minutes, or until chicken has reached a minimum internal temperature of 165 degrees. Remove chicken from baking sheet and let rest 5 minutes.
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Place a portion of potatoes on a plate along with a chicken breast. Arrange a serving of carrots against chicken. Spoon reserved Dijon next to chicken.