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.
Yukon Gold Potatoes
Not included in your delivery
Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Cut tomatoes into quarters. Mince garlic.
Toss potatoes on one side of a foil-lined baking sheet with a large drizzle of olive oil, garlic, 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 breasts 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 chicken 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.
While chicken cooks, pick basil leaves from stems and thinly slice. Divide chicken breasts between plates and serve with potato wedges and roasted tomatoes on the side. Garnish with basil and serve.