Parmesan-Crusted Chicken
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Parmesan-Crusted Chicken

Parmesan-Crusted Chicken

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.

Total Time30 minutes
Prep Time


serving amount

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

12 ounce

Chicken Breasts

2 teaspoon

Dijon Mustard

2 clove


12 ounce

Yukon Gold Potatoes

2 unit


4 ounce

Grape Tomatoes

1 tablespoon

Balsamic Vinegar

Not included in your delivery





5 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories532 kcal
Energy (kJ)2226 kJ
Fat19 g
Saturated Fat4 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber5 g
Protein50 g
Sodium438 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.


Baking Sheet
Large Bowl



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.

Cook the chicken

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.

Prep the remaining ingredients

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

Cook the tomatoes

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.

Make the potato salad

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.