HF- Mozzarella-Crusted Chicken

HF- Mozzarella-Crusted Chicken

Allergens - Milk, Wheat Difficulty - Medium
Serves2CourseDinnerCook30 minsTotal Time30 mins
  • 12 Ounce Chicken Breasts
  • 2 Unit Roma Tomato
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Oregano
  • 1/3 Cup Mozzarella Cheese (Contains Milk)
  • 1/2 Cup Panko Breadcrumbs (Contains Wheat)
  • 12 Ounce Yukon gold Potatoes
  1. 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. 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. Mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
  4. Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.
  5. 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 until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.

Typical values per serving

Energy0kJ / 0kcalsSalt0g

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