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Wednesday: Curtis Stone’s Carve-Along, Robin Roberts & a $5 Thanksgiving Dinner

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Crispy Bacon Breadcrumb Chicken and Roasted Smoky Green Bean and Potatoes

Serves 4

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INGREDIENTS
  • For the Chicken: 
  • 8 slices bacon, chopped 
  • 2 large cloves garlic, chopped 
  • 1 1/4 cups regular or whole wheat panko breadcrumbs
  • 1 teaspoon granulated onion 
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin 
  • 2 tablespoons chopped parsley 
  • 1/4 cup grated sharp cheddar cheese  
  • 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs 
  • Salt and pepper 
  • 1/2 cup prepared or homemade honey mustard
  •  
  • For the Beans and Potatoes: 
  • 3/4 to 1 pound green beans, trimmed (Whole Foods has them pre-packaged)
  • 1 1/2 to 2 pounds small potatoes, quartered 
  • Canola or olive oil, to coat
  • 1 tablespoon smoked sweet paprika, a scant palmful 
  • Salt and pepper
  • 1 small bunch scallions, cut into 1-inch pieces on an angle
PREPARATION

Preheat oven to 450°F.
 
Crisp up bacon in a skillet over medium-high heat; remove to a paper towel-lined plate to drain. Stir garlic into drippings, cook 1 minute then add breadcrumbs and combine. Season with onion, coriander, cumin and parsley; mix in grated cheese. 
 
Season chicken with salt and pepper on both sides and arrange on a parchment-lined or nonstick baking sheet. Slather the chicken with mustard and pack breadcrumbs evenly into place.   
 
Arrange beans and potatoes on a second baking sheet and coat with oil, and season with smoked paprika, salt and pepper. Roast 15 minutes, reduce heat to 425°F then add chicken to oven and roast 30 minutes more—chicken should be cooked through and browned and crispy; potatoes should be brown and the beans very tender and golden at edges. Toss potatoes and beans with scallions and serve alongside chicken.

PRESENTATION
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