Baked Chicken Mozzarella Two Ways
Keep It Simple with Sweet Potato Wedges + Mix It Up with Bruschetta & Broccoli
Do you like cooking two different meals every night? Of course not! So here’s our 2-in-1 solution: Keep it simple or mix it up with extra veggies (and extra flavor)! You’ll whip up a comforting, crowd-pleasing dinner: crispy baked panko-crusted chicken cutlets blanketed in melty mozzarella. Keep it simple on a pillowy toasted brioche bun with a marinara dipper and a side of sweet potato oven fries, or jazz it up with a juicy fresh tomato bruschetta topping, tangy balsamic drizzle, and a side of savory roasted broccoli. One meal, two ways, all at the same time! This recipe is designed to make Baked Chicken Mozzarella two ways. Nutrition for the Keep it Simple version with Sweet Potatoes is as follows: Calories: 1040, Fat: 51 g, Saturated Fat: 13 g, Cholesterol: 190 mg, Sodium: 1160 mg, Total Carbs: 93 g, Fiber: 9 g, Sugar: 23 g, Protein: 49 g. Nutrition for the Mix it Up version with Bruschetta & Broccoli is as follows: Calories: 640, Fat: 28 g, Saturated Fat: 8 g, Cholesterol: 135 mg, Sodium: 540 mg, Total Carbs: 51 g, Fiber: 8 g, Sugar: 28 g, Protein: 49 g. Nutrition for both versions is representative of a 1/2 meal serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
12 ounce
Broccoli
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Italian Seasoning
10 ounce
Chicken Cutlets
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Garlic Powder
1 unit
Tomato
¼ ounce
Chives
2 unit
Brioche Buns
(Contains: Wheat)
5 ounce
Marinara Cup
½ cup
Mozzarella Cheese
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
5 teaspoon
Balsamic Glaze
Not included in your delivery
4 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potato into ½-inch-thick wedges. Cut broccoli into bite-size pieces if necessary. • In a small bowl, combine panko, 1 tsp Italian Seasoning, a drizzle of oil, salt, and pepper (2 tsp Italian Seasoning and a large drizzle of oil for 4 servings). (Save remaining Italian Seasoning for another use.)
• Pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. • Spread a thin layer of sour cream onto tops of chicken. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
• Toss sweet potato on opposite side of sheet from chicken with a drizzle of oil, salt, and pepper. • Roast on top rack until sweet potato is tender and chicken is cooked through, 15-20 minutes.
• Meanwhile, toss broccoli on a second baking sheet with a drizzle of oil, garlic powder, salt, and pepper. • Roast on middle rack until broccoli is lightly browned and tender, 15-20 minutes.
• Meanwhile, finely dice tomato. Mince chives. • In a medium bowl, combine tomato, chives, a drizzle of olive oil, salt, and pepper. Stir to combine. • Halve and toast one brioche bun (both buns for 4 servings).
• Once chicken and sweet potato are done roasting, remove sheet from oven. Set oven to broil. Carefully spread half the marinara over chicken. Sprinkle mozzarella on top. • Broil until cheese is melted and begins to brown, 30-90 seconds. TIP: The broiler is a powerful tool! Keep an eye on the chicken and sweet potato.
• Keep It Simple: Spread mayonnaise over cut sides of toasted bun, then fill with half the chicken. Serve with sweet potato wedges on the side and remaining marinara for dipping. • Mix It Up: Place remaining chicken on a plate and top with bruschetta. Drizzle with as much balsamic glaze as you like. Serve with roasted broccoli on the side.
Chicken is fully cooked when internal temperature reaches 165°.
