Mozzarella-Crusted Chicken

Name: Mozzarella-Crusted Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 340 g Chicken Breasts; ½ cup Mozzarella Cheese; 2 Roma Tomato; ½ cup Panko Breadcrumbs; 1 tsp Paprika; 340 g Yukon Gold Potatoes; 1 tsp Dried Oregano; 4 tsp Olive Oil; 1 Salt; 1 Pepper

Source: HelloFresh

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?

Health score 6.5/10
30 min
Prep 10 min
Serves 2
Medium
637 kcal

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Ingredients

Chicken Breasts340 g
Mozzarella Cheese½ cup
Roma Tomato2
Panko Breadcrumbs½ cup
Yukon Gold Potatoes340 g
Dried Oregano1 tsp

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Paprika1 tsp
Olive Oil4 tsp
Salt1
Pepper1

Method

Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Core and quarter tomatoes.
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.
Mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.
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).
Bake chicken until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.

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