Please call 1-800-733-2414 for assistance if you are using a screen reader and are having problems using this website.
HelloFresh
HelloFreshOur Plans
How It Works
Our Menus
WineGifts
Parmesan Crusted Chicken

Parmesan Crusted Chicken

with Balsamic Potato Salad and Garlic- Roasted Tomatoes

Rated 3.5 / 4
Rate this recipe
Download the recipe
Read more

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

Tags:Nut free
Allergens:WheatMilk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving 2 people
Ingredients
serving 2 people

12 ounce

Chicken Breasts

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 ounce

Parmesan Cheese

(ContainsMilk)

12 ounce

Yukon Gold Potatoes

4 ounce

Grape Tomatoes

2 clove

Garlic

1 unit

Scallions

2 tablespoon

Balsamic Vinegar

1 tablespoon

Dijon Mustard

Not included in your delivery

5 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2405.8 kJ
Calories575 kcal
Fat23 g
Carbohydrate42 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.
Utensils
Utensils
Pot
Baking Sheet
Bowl
InstructionsPDF
Instructions
1

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

2

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

3

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

4

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

5

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.

6

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.

7

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