Aired May 26, 2014
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
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.