Crispy-Top Parmesan Chicken

Name: Crispy-Top Parmesan Chicken with Balsamic Potato Salad and Garlic-Roasted Tomatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; ¼ cup Panko Breadcrumbs; ¼ cup Parmesan Cheese; 12 ounce Chicken Breasts; 2 teaspoon Dijon Mustard; 4 ounce Grape Tomatoes; 2 unit Scallions; 2 clove Garlic; 1 tablespoon Balsamic Vinegar; 5 teaspoon Olive Oil; Salt; Pepper

with Balsamic Potato Salad and Garlic-Roasted Tomatoes

Recipe Development TeamPublished on June 15, 2017

4.1

(6.6K customers rated)

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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.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

12 ounce

Chicken Breasts

2 teaspoon

Dijon Mustard

4 ounce

Grape Tomatoes

2 unit

Scallions

2 clove

Garlic

1 tablespoon

Balsamic Vinegar

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2176 kJ

Calories520 kcal

Fat19 g

Saturated Fat4.5 g

Carbohydrate38 g

Sugar5 g

Dietary Fiber5 g

Protein50 g

Cholesterol115 mg

Sodium450 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

•Large Bowl

•Pot

•Strainer

•Baking Sheet

•Paper Towel

•Small Bowl

Instructions

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.