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Bruschetta Chicken
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Bruschetta Chicken

Bruschetta Chicken

with a Crispy Mozzarella Crust, Bacon Mashed Potatoes & Asparagus

Gourmet
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Bruschetta, or to some, “broo-sketta,” is one of those foods that’s just as fun to say as it is to eat. The delicious mixture of chopped juicy tomatoes, lemon juice, and strands of fresh basil—usually piled on top of bread—is pretty tough to beat. So our chefs decided to give it a delicious upgrade. This recipe swaps bread (which, let’s be honest, usually gets a bit soggy!) for golden, panko-and-mozzarella-coated chicken. On the side, there’s creamy mashed potatoes studded with bits of crispy bacon and roasted asparagus tossed with bright lemon zest. One bite will transport you to the Italian countryside.

Allergens:WheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

6 ounce

Asparagus

¼ cup

Panko Breadcrumbs

(ContainsWheat)

½ cup

Mozzarella Cheese

(ContainsMilk)

1 teaspoon

Italian Seasoning

10 ounce

Chicken Cutlets

4 ounce

Bacon

1 unit

Lemon

1 unit

Roma Tomato

1 unit

Green Herb Blend

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat58 g
Saturated Fat25 g
Carbohydrate46 g
Sugar7 g
Dietary Fiber9 g
Protein50 g
Cholesterol210 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Sheet
Paper Towel
Large Pan
Large Pot
Strainer
Small Bowl
Zester
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in mozzarella, panko, Italian Seasoning, salt, and pepper.

2

Lightly oil a baking sheet (or spray with nonstick cooking spray). Pat chicken dry with paper towels. Season with salt and pepper; place on one side of prepared sheet. Mound mozzarella crust onto tops of chicken, pressing firmly to adhere (no need to coat the undersides). Roast on top rack until crust is lightly browned, 5-7 minutes (you’ll add the asparagus then).

3

While chicken roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain. Return potatoes to pot; cover to keep warm. Meanwhile, place bacon in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate.

4

Once crust on chicken is lightly browned, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave chicken roasting and add asparagus to a second sheet; roast on middle rack.) Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

5

Meanwhile, zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Finely dice tomato. Mince parsley and chives. In a small bowl, combine tomato, herbs, juice from half the lemon, and a drizzle of olive oil. Taste and season with salt and pepper.

6

Mash potatoes with 2 TBSP butter (3 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Roughly chop bacon; add half to potatoes. Season with salt and pepper. Top asparagus with lemon zest to taste. Divide potatoes, asparagus, and chicken between plates. Top chicken with bruschetta and potatoes with remaining bacon. Serve with remaining lemon wedges on the side.