Baked Cheesy Garlic Chicken
with Green Beans & Truffle Butter Toast
Here, you'll top tender chicken breasts with a mixture of cheddar and monterey jack cheese, garlic pesto, breadcrumbs, and more for rich, aromatic flavor in every bite. You'll serve it alongside simple green beans and toasted baguette topped with savory white truffle butter. Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy!
Details
Here, you'll top tender chicken breasts with a mixture of cheddar and monterey jack cheese, garlic pesto, breadcrumbs, and more for rich, aromatic flavor in every bite. You'll serve it alongside simple green beans and toasted baguette topped with savory white truffle butter. Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy!
Nutrition per serving
45g Of Protein
Ingredients
2 each
Boneless, Skinless Chicken Breasts
1 each
Small Baguettes
6 oz
Green Beans
3 tbsp
Roasted Garlic Pesto
2 tbsp
Mayonnaise
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Panko Breadcrumbs
1 oz
White Truffle Flavored Butter
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
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.
step 2
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 breadcrumb 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.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
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!
Instructions
step 1
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.
step 2
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 breadcrumb 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.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
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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