Mozzarella Crusted Chicken


with Blistered Tomatoes and Potato Wedges

By Hello Fresh 

Cooking Time: 30 min.

Servings: 2

Nutrition: 545 cal, Fat: 17 g, Sat. Fat: 5 g, Protein: 52 g, Carbs: 56 g, Sugar: 6 g, Sodium: 355 mg, Fiber: 7 g


  • Yukon Potatoes- 12 oz.
  • Roma Tomatoes- 2
  • Panko Breadcrumbs- ½ Cup
  • Dried Oregano- 1 tsp
  • Paprika- 1 tsp
  • Mozzarella Cheese- ½ Cup
  • Chicken Breasts- 12 oz.


  1. Preheat and prep. 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. Roast veggies. 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. Make panko crust. Mix panko, oregano, paprika, mozzarella cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
  4. Season chicken. Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.
  5. Coat chicken. 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. Bake chicken and serve. Bake chicken until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.