Crispy Top Parmesan Chicken

Courtesy: Hello Fresh

with Balsamic Potato Salad and Garlic-Roasted Tomatoes


By Hello Fresh


Cooking Time: 30 mins

Servings: 4

Nutrition: 520 Calories



  • Yukon Gold Potatoes- 24 oz
  • Panko Breadcrumbs- 1/2 cup
  • Parmesan Cheese- 1/2 cup
  • Chicken Breast- 24 oz
  • Dijon Mustard- 4 tsp
  • Grape Tomatoes- 8 oz
  • Scallions- 4
  • Garlic- 4 cloves
  • Balsamic Vinegar- 2 tbsp


1  PREHEAT OVEN AND BOIL POTATOES. Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and place in a large bowl.


PREP CHICKEN.  Meanwhile, combine panko, Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl. Pat chicken dry with a paper towel. Season all over with salt and pepper. Place toward one side of a lightly oiled baking sheet. Brush 1 tsp Dijon mustard onto top of each piece. Sprinkle panko mixture onto tops, pressing to adhere.


3  ROAST CHICKEN AND PREP  Roast chicken in oven until no longer pink in center, 15-20 minutes total (we’ll be adding more items to the sheet halfway through). Meanwhile, halve tomatoes. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.


ROAST TOMATOES  About 8 minutes before chicken is done, remove sheet from oven. Toss tomatoes, scallion whites, garlic, and a drizzle of olive oil on empty side of sheet. (TIP: Use tongs to avoid touching the hot sheet. No tongs? Get them for next time at Season with salt and pepper. Return sheet to oven and roast until chicken is done and tomatoes are soft, 7-8 minutes.


5  MAKE POTATO SALAD Add scallion greens, 1 TBSP balsamic vinegar (we sent more), and a large drizzle of olive oil to bowl with potatoes. Toss to combine. Season with salt and pepper.


6 PLATE AND SERVE. Divide chicken, tomatoes, and potato salad between plates and serve.

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