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Crispy Chicken Strips with Spicy Mustard Dip & Garlic Green Beans Recipe

Name: Crispy Chicken Strips with Spicy Mustard Dip & Garlic Green Beans
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb chicken breasts, boneless skinless; 2 eggs; 5 cloves garlic; 2 lb green beans; 1/2 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1/2 tsp cayenne pepper; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup Dijon mustard; 1/4 cup extra virgin olive oil; 1/4 cup honey; 1/4 cup mayonnaise; 1 tbsp apple cider vinegar

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This is a yummy meal with crunchy chicken strips, spicy mustard dip, and tasty green beans. The chicken is coated and baked until golden. The beans are cooked and mixed with garlic. The dip is a mix of mustard, mayo, and spices.

Ingredients

1 lb chicken breasts, boneless skinless

2 eggs

5 cloves garlic

2 lb green beans

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1/2 tsp cayenne pepper

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1/4 cup Dijon mustard

1/4 cup extra virgin olive oil

1/4 cup honey

1/4 cup mayonnaise

1 tbsp apple cider vinegar

Method

Preheat the oven to 425°F and position the rack in the center. Line a baking sheet with parchment paper.

In a medium bowl, whisk 2 eggs.

In a separate medium bowl, mix together 1/2 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.

Cut the chicken into strips.

Dip the chicken strips into the egg, then transfer to the breadcrumb mixture and turn to coat. Shake off excess and place on the baking sheet. Drizzle with 2 tbsp olive oil.

Bake in the oven until the crust is golden brown and the chicken is cooked through, about 20 minutes.

While the chicken is baking, fill a medium saucepan about halfway with water, cover, and bring to a boil.

Wash the green beans and trim the ends. Add to the boiling water and cook until bright green, about 3-4 minutes. Drain in a colander and rinse under cold water to stop the cooking. Set aside to drain.

Peel and mince 5 cloves of garlic.

In a small bowl, prepare the dip by whisking together 1/4 cup mayonnaise, 1/4 cup Dijon mustard, 1/4 cup honey, 1 tbsp apple cider vinegar, 1/2 tsp cayenne pepper, and a pinch of salt and pepper.

Wipe the saucepan dry and return to the stove over medium heat. Add the remaining 2 tbsp olive oil and swirl to coat the bottom. Add the minced garlic and cook until fragrant, about 15-30 seconds.

Add the green beans to the saucepan, season with salt and pepper, and toss to combine.

Serve the crispy chicken strips with the spicy mustard dip and garlic green beans on the side.

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