Parmesan-Crusted Chicken

Name: Parmesan-Crusted Chicken with Roasted Sweet Potato, Cranberry, and Arugula Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Sweet Potatoes; 12 ounce Chicken Breasts; ¼ cup Parmesan Cheese; ½ cup Panko Breadcrumbs; 1 unit Shallot; 1 unit Chicken Stock Concentrate; 1 unit Lemon; 2 ounce Arugula; 1 ounce Dried Cranberries; 1 ounce Pecans; 2 tablespoon Sour Cream; 1 tablespoon Butter; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Roasted Sweet Potato, Cranberry, and Arugula Salad

Recipe Development TeamPublished on October 19, 2016

4.6

(2.4K customers rated)

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Everything tastes better when cheese is involved, and chicken is no exception. In this recipe, melted Parmesan forms a crispy and super simple crust. We would say it’s the star of the show, but the combination of roasted sweet potatoes, peppery arugula, and tart cranberries is hard to beat.

Allergens:

Milk

•Gluten

•Tree Nuts

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sweet Potatoes

12 ounce

Chicken Breasts

¼ cup

Parmesan Cheese

(Contains: Milk)

½ cup

Panko Breadcrumbs

(Contains: Gluten)

1 unit

Shallot

1 unit

Chicken Stock Concentrate

1 unit

Lemon

2 ounce

Arugula

1 ounce

Dried Cranberries

1 ounce

Pecans

(Contains: Tree Nuts)

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories802 kcal

Energy (kJ)3356 kJ

Fat35 g

Saturated Fat11 g

Carbohydrate74 g

Sugar22 g

Dietary Fiber12 g

Protein55 g

Cholesterol160 mg

Sodium562 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

•Baking Sheet

•Small Bowl

•Pan

•Large Bowl

Instructions

Wash and dry all produce. Preheat oven to 450 degrees. Cut sweet potatoes into ½-inch cubes (no need to peel them). Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 12 minutes, toss, then finish roasting until golden brown, another 12-13 minutes.

Mix panko, Parmesan cheese, and a drizzle of olive oil in a small bowl. Place chicken on a lightly oiled baking sheet, and season all over with salt and pepper. Spread top of each chicken breast with a thin layer of sour cream. Press panko mixture into sour cream to adhere. Add to baking sheet with potatoes, and bake until crust turns golden and chicken is no longer pink in middle, about 20 minutes.

Prep remaining ingredients: Meanwhile, halve, peel, and dice shallot. Halve lemon.

Heat 1 TBSP butter in a medium pan over medium-high heat. Add shallots and toss until softened, 2-3 minutes. Add chicken stock concentrate and ½ cup water. Simmer until slightly thickened, 3-4 minutes. Add a squeeze of lemon, and season with salt and pepper. Remove pan from heat.

Toss roasted sweet potatoes in a large bowl with arugula, cranberries, pecans, a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper.

Serve: Drizzle chicken with pan sauce, serve alongside salad, and enjoy!