Think of this dish as a new take on Chicken Parmesan. Herbs, breadcrumbs, and mozzarella make up a crispy, cheesy coating on juicy chicken. Instead of marinara, garlicky roasted tomatoes add a sweet punch. We’ve added crispy potatoes because, why not?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Prep: Preheat the oven to 400°F. Wash and dry all produce. Cut the potatoes into ½-inch wedges. Core and quarter the tomatoes. Mince the garlic.
Roast the vegetables: Toss the potatoes on one side of a foil-lined baking sheet with a drizzle of oil and a pinch of salt and pepper. On the other side of the baking sheet, toss the tomatoes with a drizzle of oil, the garlic and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through, until the potatoes are crispy and the tomatoes have shriveled.
Make the crust: In a medium bowl, combine the panko, oregano, paprika, mozzarella, a drizzle of oil, and a pinch of salt and pepper. Place the chicken breasts onto another lightly oiled baking sheet. Rub with a drizzle of oil. Press the panko mixture onto the top of each chicken breast, firmly pressing with your palm to adhere. Pile the topping as high as possible, however you may have some leftover.
Cook the Chicken: Bake the chicken in the oven for 15-20 minutes, until cooked through and the topping is golden brown. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Finish and serve: Thinly slice the basil leaves. Serve the mozzarella-crusted chicken with the potato wedges and garlic-roasted tomatoes alongside. Sprinkle with basil and enjoy!