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Sheet Pan Garlic Cheddar Chicken
with Truffle Butter Breadsticks & Green Beans
with Boneless, Skinless Chicken Breasts
Active:
10m
Total:
35m
A cheesy, garlicky breadcrumb mixture tops tender chicken breasts before baking until crispy alongside fresh green beans. Breadsticks tossed with savory white truffle butter make for a luxurious side.
Details
A cheesy, garlicky breadcrumb mixture tops tender chicken breasts before baking until crispy alongside fresh green beans. Breadsticks tossed with savory white truffle butter make for a luxurious side.
Nutrition per serving
59g Protein / 5g Fiber / 890 Calories
45g Of Protein
Ingredients
2 each
Boneless, Skinless Chicken Breasts
4 each
Baked Garlic Breadsticks
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
¼ cup
Grated Parmesan Cheese
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
Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the breadcrumb mixture. Transfer the green beans to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Bake 18 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
Bake the breadsticks & serve your dish
Once the chicken and green beans have baked about 15 minutes, place the breadsticks on a separate sheet pan. Drizzle with olive oil. Bake 3 to 5 minutes, or until lightly browned and toasted. Transfer to a bowl. Add the softened butter and half the parmesan; season with salt and pepper. Toss to thoroughly coat. Serve the baked chicken and green beans with the finished breadsticks. Garnish with the remaining parmesan. 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
Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the breadcrumb mixture. Transfer the green beans to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Bake 18 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
Bake the breadsticks & serve your dish
Once the chicken and green beans have baked about 15 minutes, place the breadsticks on a separate sheet pan. Drizzle with olive oil. Bake 3 to 5 minutes, or until lightly browned and toasted. Transfer to a bowl. Add the softened butter and half the parmesan; season with salt and pepper. Toss to thoroughly coat. Serve the baked chicken and green beans with the finished breadsticks. Garnish with the remaining parmesan. Enjoy!
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