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
Yukon Gold Potatoes
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!