Honey Mustard Chicken Breasts
with Potato Galette and Green Beans
Possible Cooking Methods: Oven Air Fryer 
This sheet pan dinner is a great go-to meal for 4. The potato galette (a savory tart) is so elegant and delicious that once you learn how easy it is to make, it could become a side dish staple for you, whether you use the oven or the air fryer to make it. The key to making the galette is using a mandolin slicer so you get thinly (and evenly) sliced potatoes. Substituting asparagus for the green beans would be a nice change in the spring. Although this recipe comes out beautifully in your air fryer, you will need to air-fry the chicken and the vegetables in separate batches.
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon salt
freshly ground black pepper
4 (5-ounce) boneless, skinless chicken breasts
1 pound Yukon gold potatoes (about 2 large), thinly sliced ⅛-inch thick
¼ cup butter, melted
½ shallot, minced
2 tablespoons fresh thyme leaves
4 ounces grated Gruyère cheese
12 ounces fresh green beans, (about 3 to 4 cups)
sprigs of fresh thyme
Oven Directions
Serves:4
Cooking Time:60 minutes
1. Combine the Dijon mustard, honey, olive oil, Worcestershire sauce, salt and freshly ground black pepper in a large bowl. Add the chicken breasts to the bowl, toss to coat both sides and pierce the chicken breasts several times with a fork to tenderize and help the marinade penetrate. Refrigerate the marinating chicken for 1 to 3 hours.
2. While the chicken is marinating, make the potato galette. Use a mandolin slicer to thinly slice the potatoes into ⅛-inch slices. Place the potato slices in a large bowl and add the melted butter, shallot, fresh thyme, salt and freshly ground pepper. Toss to coat well.
3. Pre-heat the oven to 375°F.
4. Brush or spray one quarter of a large sheet pan with oil. Shingle the potato slices on the greased sheet pan in three overlapping rows to make a 12-inch by 7-inch rectangle. Sprinkle one third of the cheese on top of the potatoes. Add two more layers of potato slices and grated cheese. In the end you should have one 12-inch by 7-inch rectangle made up of three layers of potato and cheese. Transfer the sheet pan to the oven.
5. Bake the potato galette for 25 minutes. Remove the pan from the oven and tilt the pan slightly to distribute the melted butter evenly over the empty section of the sheet pan. Toss the green beans with olive oil, salt and freshly ground black pepper and place them next to the potato galette. Place the marinated chicken breast on the empty portion of the sheet pan next to the beans and spoon the extra marinade on top of the chicken. Return the pan to the oven and bake for 30 minutes, tossing the green beans once during the cooking process.
6. After 30 minutes of baking, turn on the broiler. Broil the dinner for an additional 5 minutes, until the galette is golden brown and the chicken is cooked through (the internal temperature of the chicken should be 165°F).
7. To serve, cut the potato galette into four pieces and garnish with fresh thyme sprigs. Transfer the chicken breasts to a platter, spooning any sauce on the tray over the top. Serve the chicken breasts with a portion of the potato galette and green beans on the side.
