with Balsamic Potato Salad and Garlic-Roasted Tomatoes
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.
Yukon Gold Potatoes
Not included in your delivery
Boil the potatoes: Wash and dry all produce. 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 enough water to cover by 1 inch. Bring to a boil and cook for 10-12 minutes, until fork-tender.
In a small bowl, combine the panko, parmesan, a drizzle of 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. Divide the panko mixture between each chicken breast and press onto the chicken to adhere. Place in the oven for 15-20 minutes, until cooked through and the juices run clear when pierced with a knife.
While the chicken cooks, halve the tomatoes. Thinly slice the scallions, keeping the greens and whites separate. Mince or grate the garlic.
With about 8 minutes left to go on the chicken, remove the baking sheet from the oven and toss the tomatoes on one side with the scallion whites, garlic, and a drizzle of olive oil. Season with salt and pepper. Return the baking sheet to the oven for 7-8 minutes, until the tomatoes burst and the chicken finishes cooking.
Once the potatoes are done, drain and place in a large bowl. Toss with the scallion greens, 1 Tablespoon balsamic, and a large drizzle of olive oil. Season with salt and pepper.