Crispy Mozzarella Chicken
with Roasted Tomatoes and Potato Wedges
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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Yukon Gold Potatoes
4 unit
Roma Tomato
1 cup
Panko Breadcrumbs
(Contains Wheat)
2 teaspoon
Dried Oregano
2 teaspoon
Paprika
1 cup
Mozzarella Cheese
(Contains Milk)
24 ounce
Chicken Breasts
Not included in your delivery
8 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Cut tomatoes into quarters.
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.
Mix together panko, oregano, paprika, mozzarella, and a large drizzle of olive oil in a small bowl. Season with salt and pepper.
Season chicken all over with salt and pepper. Rub with a large drizzle of olive oil. Place on a second baking sheet.
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.
Divide chicken between plates and serve with potato wedges and roasted tomatoes on the side.
