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Mozzarella-Crusted Chicken

Mozzarella-Crusted Chicken

with Blistered Tomatoes and Potato Wedges

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Think of this recipe as a new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create 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.

Total Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

½ cup

Mozzarella Cheese


2 unit

Roma Tomato

½ cup

Panko Breadcrumbs


1 teaspoon


12 ounce

Yukon Gold Potatoes

1 teaspoon

Dried Oregano

Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories545 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber7 g
Protein52 g
Cholesterol114 mg
Sodium355 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.
Utensilsarrow down iconarrow down icon
Cutting Board
Baking Sheet
Baking Dish
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Core and quarter tomatoes.


Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.


Mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.


Season chicken breasts all over with salt and pepper. Rub with a 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 chicken until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.