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Italian Recipes

Parmesan Crusted Chicken

Parmesan Crusted Chicken

Parmesan Crusted Chicken

with Tangy Balsamic Potato Salad

Recipe Development TeamPublished on February 18, 2015

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Who doesn't love a crispy-crunchy coating? What we don't love are the extra dishes used in the traditional breading process! We've cut out the mess with a simple crusting technique you'll use again and again.

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

12 ounce

Yukon Gold Potatoes

1 bunch

Grape Tomatoes

2 clove

Garlic

2 unit

Scallions

1 tablespoon

Balsamic Vinegar

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories575 kcal

Energy (kJ)2405.8 kJ

Fat23 g

Carbohydrate42 g

Dietary Fiber5 g

Protein51 g

Sodium562 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

•Knife

•Pot

•Baking Sheet

•Bowl

Instructions

1

Preheat oven 400 degrees. Cut the potatoes into 1/2-inch cubes. Place them in a pot and cover with water. Season with a pinch of salt, bring to boil, and cook for 15-20 minutes, until easily pierced with a knife.

2

Meanwhile, place the chicken breast on a baking sheet. Drizzle each with 1 teaspoon olive oil and flip to coat. Season with salt and pepper on both sides.

Top each chicken breast

3

In a bowl, combine parmesan cheese, panko, 1 teaspoon olive oil, salt and pepper. Top each chicken breast with the panko topping and press to adhere. Place in the oven and roast for 12-14 minutes, until juices run clear when pierced.

Prepare the grape tomatoes, garlic and the scallions

4

While the chicken roasts, halve the grape tomatoes. Mince the garlic. Thinly slice the scallions, keeping greens and whites separate.

Roast the chicken with tomatoes

5

Toss the tomatoes with garlic, 1 teaspoon olive oil, scallion whites and season with salt and pepper. Place on the baking sheet next to the chicken and roast for 6-8 minutes, until softened. HINT: Remove the tomatoes from the sheet when they're done and place the chicken under the boiler to get a nice golden brown color!

Prepare the potato salad

6

Once the potatoes are done, drain and place in a bowl. Toss with scallion greens, 1 tablespoon olive oil, and 1 tablespoon balsamic vinegar. Season with salt and pepper.

7

Serve the chicken breast with the roasted tomatoes and potato salad to the side

Meal right image

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