Crispy-Top Parmesan Chicken
with Balsamic Potato Salad and Garlic-Roasted Tomatoes
Your grandma might’ve made a vinegar-based potato salad that was more sour than is humanly possible to enjoy. But ours features balsamic, which transforms those spuds into something deep, soulful, and delightfully tangy. In fact, we can practically hear them singing “O Sole Mio” to the Parmesan-crusted chicken and roasted tomatoes beside them on the plate.
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 400 degrees. Cut potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and place in a large bowl.
Meanwhile, combine panko, Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl. Pat chicken dry with a paper towel. Season all over with salt and pepper. Place toward one side of a lightly oiled baking sheet. Brush 1 tsp Dijon mustard onto top of each piece. Sprinkle panko mixture onto tops, pressing to adhere.
Roast chicken in oven until no longer pink in center, 15-20 minutes total (we’ll be adding more items to the sheet halfway through). Meanwhile, halve tomatoes. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.
About 8 minutes before chicken is done, remove sheet from oven. Toss tomatoes, scallion whites, garlic, and a drizzle of olive oil on empty side of sheet. (TIP: Use tongs to avoid touching the hot sheet) Season with salt and pepper. Return sheet to oven and roast until chicken is done and tomatoes are soft, 7-8 minutes.
Add scallion greens, 1 TBSP balsamic vinegar (we sent more), and a large drizzle of olive oil to bowl with potatoes. Season with salt and pepper.
Divide chicken, tomatoes, and potato salad between plates and serve.