Bruschetta Chicken
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Bruschetta Chicken

Bruschetta Chicken

with a Crispy Mozzarella Crust, Bacon Mashed Potatoes & Broccoli


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 fresh herbs—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 cutlets. On the side, there’s creamy mashed potatoes studded with bits of crispy bacon and roasted broccoli tossed with bright lemon zest. One bite will transport you to the Italian countryside.


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

Total Time35 minutes
Prep Time5 minutes


serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

¼ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

1 teaspoon

Italian Seasoning

10 ounce

Chicken Cutlets

4 ounce


1 unit


1 unit

Roma Tomato

1 unit

Green Herb Blend

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)

Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat59 g
Saturated Fat25 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber10 g
Protein51 g
Cholesterol210 mg
Sodium850 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.


Medium Bowl
Baking Sheet
Paper Towel
Large Pan
Large Pot
Small Bowl
Potato Masher


Prep and Make Crust

• 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. Cut broccoli florets into bite-size pieces if necessary. • 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.

Coat Chicken

• Lightly oil a baking sheet or coat with nonstick spray. Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of prepared sheet (for 4 servings, spread chicken out across entire sheet). Mound mozzarella crust onto tops of chicken, pressing firmly to adhere (no need to coat the undersides).

Cook Potatoes and Bacon

• 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.


• Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast on middle rack.) • Roast on top rack until chicken is cooked through and broccoli is tender, 15-20 minutes. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

Make Brushetta

• While chicken and broccoli roast, finely dice tomato. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives. Zest and quarter lemon. • In a small bowl, combine tomato, chopped parsley, chives, a big squeeze of lemon juice, and a drizzle of olive oil. Taste and season with salt and pepper.

Finish and Serve

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