Parmesan-Crusted Chicken

Parmesan-Crusted Chicken

with Balsamic Potato Salad and Garlic-Roasted Tomatoes

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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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Yukon Potato

½ cup

Parmesan Cheese, shredded


½ cup

Panko Breadcrumbs


680 g

Chicken Breasts

8 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

4 clove


4 unit

Green Onions

227 g

Cherry Tomatoes

1 unit

Balsamic Vinegar


Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Prep: Preheat the oven to 400°F. Wash and dry all produce. Cut the potatoes into 1⁄2-inch cubes. Place them in a large pot with a large pinch of salt and cover with water. Bring to a boil and cook for 12-15 minutes, until fork-tender.


Meanwhile, in a small bowl, combine the panko, Parmesan, a drizzle of oil, and a pinch of salt and pepper.


Bake the chicken: Place the chicken breasts on a parchment-lined baking sheet and season with salt and pepper on all sides. Divide the Dijon mustard between the chicken breasts and spread all over the tops. Then top each with some panko-cheese mixture, pressing into the mustard so it sticks. Bake in the centre of oven for 7-8 minutes.


Prep the remaining ingredients: Meanwhile, halve the tomatoes. Thinly slice the green onions, keeping the greens and whites separate. Mince or grate the garlic


Move the chicken breasts to one side of the baking sheet. Toss the tomatoes on the other side with the green onion whites, garlic, and a drizzle of oil. Season with salt and pepper. Return the baking sheet to the oven for 7-8 minutes, until the tomatoes burst and chicken is cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Once the potatoes are done, drain and place in a large bowl. Toss with the green onion greens, balsamic vinegar, a drizzle of oil, and season with salt and pepper.


Finish and serve: Serve the chicken and tomatoes with the balsamic potato salad on the side. Enjoy!