Mozzarella & Panko Bruschetta Chicken
with Roasted Potato & Carrot Jumble
- Milk
- Eggs
- Wheat
A fresh mix of tomato, parsley, and garlic—classic bruschetta fixins—crowns crispy, golden chicken baked with a panko–mozzarella crust. Roasted potatoes and carrots add hearty balance, while a squeeze of fresh lemon brightens every bite.
Ingredients
12 ounce
Potatoes
6 ounce
Carrot
1 unit
Lemon
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
In a small bowl, combine panko, mozzarella, half the mayonnaise, a pinch of salt, and pepper.
Toss potatoes and carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper; arrange in a single layer (for 4, spread out across entire sheet).
Pat chicken* dry with paper towels and season all over with salt and pepper.
Add chicken to opposite side of baking sheet from veggies (for 4 servings, place chicken on a second baking sheet). Spread tops of chicken with remaining mayonnaise; top with panko mixture, pressing to adhere (no need to coat the undersides).
Roast on middle rack until veggies are tender, panko is golden brown, and chicken is cooked through, 20-25 minutes. (For 4, roast on middle and top racks, swapping rack positions halfway through.) TIP: If chicken is done before veggies, carefully transfer to a plate and continue to roast veggies.
Meanwhile, dice tomato into ¼-inch pieces. Finely chop parsley. Peel and mince garlic. Zest and quarter lemon.
In second small bowl, combine tomato, parsley, garlic, juice from half the lemon, a pinch of salt, pepper, and as much lemon zest as you like.
Divide chicken and veggie jumble between plates. Spoon tomato topping over chicken. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, cheesy chicken, but some found the bruschetta topping too lemony or overpowering. Consider adjusting lemon to taste 🍋.
- Ease of prep: Quick and simple to make with easy clean-up. Some noted veggie and chicken cooking times may need adjusting.
- Suggestions: Try adding basil to the bruschetta, using a balsamic glaze, or mixing cheddar or Parmesan with the mozzarella for more flavor.
- Portions: Several wished for more carrots and fewer potatoes. Consider doubling the bruschetta topping for extra freshness.
- Pairing: Some felt potatoes and carrots didn't complement the chicken well; garlic lemon couscous or a green vegetable might pair better.
