This weeknight hero features succulent chicken breasts slathered in tangy Dijon mustard and crusted in a golden, perfectly seasoned panko, offering a delightful crunch in every bite. Served alongside sweet, herby roasted Parisian carrots and tender green peas, this satisfying meal delivers restaurant-quality flavor from the comfort of your own home.
Meal Card: Crispy Dijon Chicken
Ingredients
- 2-4 chicken breasts
- 1-2 packets panko bread crumbs
- 2-4 packets Dijon mustard
- 1-2 packets garlic herb butter
- 1-2 packages green peas
- 1-2 packages Parisian carrots
Directions
1) Place packets of garlic herb butter and Dijon mustard in a bowl of hot water to thaw. If scheduling this meal, place butter in the fridge to thaw.
2) Open chicken and place on a Suvie roasting rack (handles facing up) set within a Suvie pan. Season each chicken breast with salt and pepper. Spread Dijon mustard over each breast. In a small bowl, stir together panko, a pinch of salt, and 2 tbsp olive oil (4 tbsp for 4 servings). Sprinkle panko over each filet. Place pan in the top zone of Suvie.
3) Open packages of carrots and peas into a second Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper; for 4 serving, season with 2 tbsp olive oil, 1 tsp salt, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 37 minutes)
5) After cooking, do not clear the cook screen. Remove pans from Suvie. Transfer chicken to a cutting board to rest. Add garlic herb butter to the carrots and peas, stirring to coat. Return pan to Suvie and cook 5 minutes more.
6) Remove vegetables from Suvie and season to taste with salt and pepper. Divide chicken breasts and vegetables between plates and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 460, Total Fat 12g, Total Carbohydrates 43g, Total Sodium 490mg, Total Protein 45g.
