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Mozzarella-Crusted Chicken

Mozzarella-Crusted Chicken

with Garlic-Roasted Tomatoes and Crispy Potato Wedges

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Think of this dish as a new take on Chicken Parmesan. Herbs, breadcrumbs, and mozzarella make up a crispy, cheesy coating on juicy chicken. Instead of marinara, garlicky roasted tomatoes add a sweet punch. We’ve added crispy potatoes because, why not?

Allergens:MilkWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Chicken Breasts

½ ounce

Basil

2 ounce

Mozzarella Cheese

(ContainsMilk)

2 unit

Roma Tomato

2 clove

Garlic

½ cup

Panko Breadcrumbs

(ContainsWheat)

1 teaspoon

Paprika

12 ounce

Yukon Gold Potatoes

1 teaspoon

Dried Oregano

Not included in your delivery

box

Salt

box

Pepper

5 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2430.904 kJ
Calories581 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate50 g
Sugar5 g
Dietary Fiber6 g
Protein53 g
Sodium338 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
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400 degrees. Cut the potatoes into ½-inch wedges. Core and quarter the tomatoes. Mince the garlic.

2

Toss the potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On the other side of the baking sheet, toss the tomatoes with a drizzle of olive oil, the garlic, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through, until the potatoes are crispy and the tomatoes have shriveled.

3

In a medium bowl, combine the panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper. Place the chicken breasts onto another lightly oiled baking sheet. Season the chicken breasts on all sides with salt and pepper, then rub with a drizzle of olive oil. Press the panko mixture onto the top of each chicken breast, firmly pressing with your palm to adhere. Pile the topping as high as possible, however you may have some leftover.

4

Place the chicken in the oven for 15-20 minutes, until cooked through and the topping is golden brown.

5

Thinly slice the basil leaves. Serve the mozzarella-crusted chicken with the potato wedges and garlic-roasted tomatoes alongside. Sprinkle with basil and enjoy!