Dijon Chicken And Green Beans Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
• Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
• Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
• Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Center one chicken breast on each sheet of aluminum foil.
• In a small bowl, combine mustard, honey and pepper.
• Spoon this over the chicken.
• Top with green beans.
• Bring foil sides up and double fold the top ends to seal each packet, leaving a little room for circulation inside.
• Place packets on top of a cookie sheet and bake for 18 to 22 minutes in the preheated oven.
• If you're making this on the grill, grill for approximately 13 to 15 minutes.

Steps:

• Saute bacon in large skillet over medium-high heat until crisp. Drain off all but 2 tablespoons of bacon drippings.
• Add green onions and garlic. Cook and stir just until you can smell the garlic or until the green onions are slightly tender.
• Stir in Dijon mustard, then reduce heat to low.
• Gradually blend in chicken broth, heating and stirring just until thickened.
• Pour sauce over beans, tossing until coated.
• Season to taste with salt and pepper.