Delightful Dutch Dinner: Mouthwatering Gluten-Free Stroopwafel Chicken with Buttery Mashed Potatoes & Creamy Green Beans

Allergens

Dairy, Gluten (in original recipe)

Ingredients

• 4 boneless, skinless chicken breasts 6 gluten
• free stroopwafels 2 lbs. Yukon Gold potatoes 1 lb. fresh green beans 4 tbsp. unsalted butter 2 cups heavy cream 1 cup grated Parmesan cheese Salt and pepper, to taste Olive oil

Instructions

1. Preheat oven to 350°F (175°C). In a blender or food processor, blend the stroopwafels until they form a fine crumb texture. Season the chicken breasts with salt and pepper on both sides. Press the stroopwafel crumbs onto each chicken breast, patting to adhere. Heat a skillet over medium heat and add olive oil. Sear the chicken for 2 minutes per side until browned. Transfer the seared chicken to an oven safe dish and bake for 20 25 minutes or until cooked through. Let rest for 5 minutes before slicing. Meanwhile, boil the potatoes in salted water until tender. Drain and return to the pot. Add butter, cream, and grated Parmesan cheese. Mash until smooth and season with salt and pepper. Steam the green beans for 4 5 minutes or until crisp tender. In a saucepan, heat the remaining cream and season with salt and pepper. Add the steamed green beans and cook for another 2 minutes.

Chef’s Insight

The sweet and spicy notes of the stroopwafel-seasoned chicken provide a delightful contrast to the rich, creamy mashed potatoes and green beans.

Notes

For a vegan alternative, replace chicken with seitan or tempeh and use a plant-based cream substitute.