AuthorKevin PetrizioThis is a request from one of my clients and I thought it would be a great Thanksgiving Day side dish. This is a completely new recipe for me and I am pleased with the way it came out. The onions were crunchy, the sauce was creamy and you can taste the green beans! This one is a keeper!
Heat 2 cups of water to a boil.
Add all spices and the chicken breast.
Cover and simmer for 15 minutes.
Remove chicken and save for another time
Should be about 1½ cups of broth. Add enough water to have 2 cups of liquid.
Set aside chicken broth for later in the recipe.
Pre-heat oven to 475°
Slice onion as thin as possible. A V-slicer works great for this if you have one.
Crush the saltine crackers into a fine powder. You want them as close to flour as possible. Use a food processor if you like.
Break apart the onions and put them and HALF of the crackers into a zip bag. Shake to coat as best as possible.
Spray cooking spray on a sheet pan and move the onions to it. Save any extra cracker meal.
Place sheet pan in oven and stir the onions every 5-7 minutes.
Onions are done when golden brown. Total cook time should be about 15 minutes. Be careful not to let them burn.
Set aside.
Cut the stem end off of your green beans and cut them in half
Bring a pot of water to a boil.
Add 2 teaspoons of Morton’s Lite Salt to the water
Blanch the Green beans in the water for 5 minutes
After 5 minutes, drain the water and drop the green beans into an ice bath for 5 minutes
Drain and set aside.
Set oven to 400°
In a skillet, melt the butter and add all remaining cracker meal including the half we set aside.
Stir until the all the butter is soaked up. Should look like a paste.
Using a whisk, slowly add the homemade chicken broth while whisking.
Gently stir in the green beans and ½ of the onions until coated.
Move mixture into an oven safe casserole dish and top with the remaining onions
Cook in the 400° oven for 15 minutes
Serve and enjoy!
This recipe makes 4 servings
Count each serving as: 1 veggie - 1 fat - 1 starch
Ingredients
Directions
Heat 2 cups of water to a boil.
Add all spices and the chicken breast.
Cover and simmer for 15 minutes.
Remove chicken and save for another time
Should be about 1½ cups of broth. Add enough water to have 2 cups of liquid.
Set aside chicken broth for later in the recipe.
Pre-heat oven to 475°
Slice onion as thin as possible. A V-slicer works great for this if you have one.
Crush the saltine crackers into a fine powder. You want them as close to flour as possible. Use a food processor if you like.
Break apart the onions and put them and HALF of the crackers into a zip bag. Shake to coat as best as possible.
Spray cooking spray on a sheet pan and move the onions to it. Save any extra cracker meal.
Place sheet pan in oven and stir the onions every 5-7 minutes.
Onions are done when golden brown. Total cook time should be about 15 minutes. Be careful not to let them burn.
Set aside.
Cut the stem end off of your green beans and cut them in half
Bring a pot of water to a boil.
Add 2 teaspoons of Morton’s Lite Salt to the water
Blanch the Green beans in the water for 5 minutes
After 5 minutes, drain the water and drop the green beans into an ice bath for 5 minutes
Drain and set aside.
Set oven to 400°
In a skillet, melt the butter and add all remaining cracker meal including the half we set aside.
Stir until the all the butter is soaked up. Should look like a paste.
Using a whisk, slowly add the homemade chicken broth while whisking.
Gently stir in the green beans and ½ of the onions until coated.
Move mixture into an oven safe casserole dish and top with the remaining onions
Cook in the 400° oven for 15 minutes
Serve and enjoy!
This recipe makes 4 servings
Count each serving as: 1 veggie - 1 fat - 1 starch
