HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconParmesan Crusted Chicken
Parmesan Crusted Chicken

Parmesan Crusted Chicken

with Balsamic Potato Salad and Garlic- Roasted Tomatoes

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Who doesn’t love crispy chicken? What we don’t love are the extra dishes used in the traditional breading process! We’ve cut out the mess with a simple breading technique you’ll use again and again. A tangy potato salad and sweet, blistered tomatoes complete this weeknight winner


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

Total Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Chicken Breasts

¼ cup

Panko Breadcrumbs


1 ounce

Parmesan Cheese


12 ounce

Yukon Gold Potatoes

4 ounce

Grape Tomatoes

2 clove


1 unit


2 tablespoon

Balsamic Vinegar

1 tablespoon

Dijon Mustard

Not included in your delivery

5 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories575 kcal
Energy (kJ)2405.8 kJ
Fat23 g
Saturated Fat0 g
Carbohydrate42 g
Sugar0 g
Dietary Fiber5 g
Protein51 g
Sodium465 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
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees. Cut the potatoes into ½-inch cubes. Place them in a pot with a large pinch of salt and cover with water. Bring to a boil and cook for 12-15 minutes, until fork-tender


In a small bowl, combine the panko, Parmesan, 1 teaspoon olive oil, and a pinch of salt and pepper.


Place the chicken breasts on a lightly oiled baking sheet and season with salt and pepper on all sides. Spread each chicken breast with 1 teaspoon dijon mustard. Spread half the panko mixture onto each chicken breast and press into the chicken to adhere. Place in the oven for 13-15 minutes, until cooked through and juices run clear when pierced with a knife


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


Remove the baking sheet from the oven and toss the tomatoes on one side with the scallion whites, garlic, and 1 teaspoonolive oil. Season with salt and pepper. Return baking sheet to the oven for 7-8 minutes, until tomatoes burst and chicken finishes cooking.


Once the potatoes are done, drain and place in a large bowl. Toss with the scallion greens, 1 tablespoon balsamic, 2 tablespoons olive oil, and a large pinch of salt and pepper.


Serve the chicken and tomatoes with the balsamic potato salad on the side. Enjoy!