Mozzarella-Crusted Chicken with Blistered Tomatoes and Potato Wedges

Mozzarella-Crusted Chicken with Blistered Tomatoes and Potato Wedges

from hellofresh.com
30 min
2 servings

Think of this recipe as a new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create glorious crown of a crust. In place of marinara, roasted tomatoes add a sweet and tangy punch. On the side, you’ve also got some crispy potatoes because, hey, why not?

Ingredients

  • 12 ounce Chicken Breasts
  • ½ cup Mozzarella Cheese
  • 2 unit Roma Tomato
  • ½ cup Panko Breadcrumbs
  • 1 teaspoon Paprika
  • 12 ounce Yukon Gold Potatoes
  • 1 teaspoon Dried Oregano
  • 4 teaspoon Olive Oil
  • unit Kosher Salt
  • unit Pepper

Directions

  1. 1

    Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Core and quarter tomatoes.

  2. 2

    Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.

  3. 3

    Mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

  4. 4

    Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.

  5. 5

    Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over).

  6. 6

    Bake chicken until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.