Tuscan Mozzarella-Crusted Chicken
with Blistered Grape Tomatoes, Zucchini & Basil Butter Garlic Bread
- Milk
- Wheat
- Soy
Golden chicken cutlets get a crispy panko–mozzarella crust seasoned with Tuscan spices for herby, savory depth. They’re served alongside caramelized zucchini and blistered grape tomatoes, plus fragrant basil butter garlic bread for a warm, aromatic finish.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Zucchini
4 ounce
Heirloom Grape Tomatoes
½ cup
Mozzarella Cheese
(Contains: Milk)
24 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
½ tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 ounce
Basil Paste
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce.
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
In a separate small bowl, combine panko, mozzarella, half the Tuscan Heat Spice (all for 4), a large drizzle of olive oil, and a pinch of salt and pepper.
Pat chicken* dry with paper towels; season all over with salt and pepper.
Place chicken on a baking sheet; brush tops with sour cream. Mound coated sides with panko mixture, pressing to adhere.
Roast on middle rack until chicken is crispy and cooked through, 18-22 minutes.
While chicken roasts, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and tomatoes; season with salt and pepper. Cook, stirring frequently, until tomatoes are blistered and veggies are tender, 4-7 minutes.
Add basil paste and garlic powder to bowl with softened butter; stir to combine.
Halve baguette lengthwise.
When chicken has 5 minutes remaining, toast baguette until lightly golden.
Spread cut sides of toasted baguette with basil-garlic butter.
Divide chicken, veggies, and garlic bread between plates and serve.
