Dijon Fried Onion Chicken Breasts

20 oz. chicken cutlets
3 oz. honey dijon dressing
1/2 cup Monterey Jack cheese
2 crispy fried onions
12 oz. green beans
2 tsp. garlic powder
2 ciabatta rolls
5 tbsp. butter

Pat chicken dry and season all over with salt and pepper. Plae on baking sheet and brush tops with 1/2 tbsp. dressing. Sprinkle the cheese on top. Crush the crispy onions and sprinkle over the cheese. Press in to adhere to the chicken. Roast for 5 minutes at 425.

Toss green beans with oil, salt, and pepper. Add to the sheet pan and cook chicken and beans for 12-15 minutes.

Combine 3 tbsp. softened butter with garlic powder, salt, and pepper. Cut the rolls in half and toast. Spread garlic butter on each half.

Toss green beans with 2 tbsp. butter. Serve with chicken, garlic bread, and remaining dressing on the side.

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