home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Crispy Mozzarella Chicken

Crispy Mozzarella Chicken

with Roasted Tomatoes and Potato Wedges

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3 / 4out of 803 ratings
Read more

Think of this recipe as a new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create a glorious crown of a crust. In place of marinara, roasted tomatoes add a sweet and tangy punch. On the side, you’ve also got some crispy potatoes because, hey, why not?

Allergens:WheatMilk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

4 unit

Roma Tomato

1 cup

Panko Breadcrumbs

(ContainsWheat)

2 teaspoon

Dried Oregano

2 teaspoon

Paprika

1 cup

Mozzarella Cheese

(ContainsMilk)

24 ounce

Chicken Breasts

Not included in your delivery

8 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate46 g
Sugar5 g
Dietary Fiber6 g
Protein52 g
Cholesterol115 mg
Sodium360 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
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Cut tomatoes into quarters.

Roast Veggies
Roast Veggies
2

Toss potatoes on one side of a foillined baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Toss tomatoes on other side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crisp and tomatoes are soft, 25-30 minutes, tossing halfway through.

Make Panko Crust
Make Panko Crust
3

Mix together panko, oregano, paprika, mozzarella, and a large drizzle of olive oil in a small bowl. Season with salt and pepper.

Season Chicken
Season Chicken
4

Season chicken all over with salt and pepper. Rub with a large drizzle of olive oil. Place on a second baking sheet.

Coat and Bake Chicken
Coat and Bake Chicken
5

Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over). Bake in oven until meat is cooked through and topping is golden brown, about 20 minutes. TIP: In the meantime, have everyone help set the table or get started with cleanup.

Plate and Serve
Plate and Serve
6

Divide chicken between plates and serve with potato wedges and roasted tomatoes on the side.