HF- Mozzarella-Crusted ChickenAlice Morbey2023-09-16T19:07:39+00:00Array
(
[recipe_id] => 72375
[name] => HF- Mozzarella-Crusted Chicken
[description] => Allergens - Milk, Wheat Difficulty - Medium
[course] => dinner
[prep_time_mins] => 0
[cooking_time_mins] => 30
[makes_or_serves] => serves
[servings] => 2
[images] => Array
(
[0] => 72386
)
[ingredients] => Array
(
[0] => Array
(
[amount] => 12 Ounce
[name] => Chicken Breasts
)
[1] => Array
(
[amount] => 2 Unit
[name] => Roma Tomato
)
[2] => Array
(
[amount] => 1 Teaspoon
[name] => Paprika
)
[3] => Array
(
[amount] => 1 Teaspoon
[name] => Dried Oregano
)
[4] => Array
(
[amount] => 1/3 Cup
[name] => Mozzarella Cheese (Contains Milk)
)
[5] => Array
(
[amount] => 1/2 Cup
[name] => Panko Breadcrumbs (Contains Wheat)
)
[6] => Array
(
[amount] => 12 Ounce
[name] => Yukon gold Potatoes
)
)
[steps] => Array
(
[0] => Array
(
[description] => Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Core and quarter tomatoes.
)
[1] => Array
(
[description] => 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.
)
[2] => Array
(
[description] => Mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
)
[3] => Array
(
[description] => Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.
)
[4] => Array
(
[description] => 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).
)
[5] => Array
(
[description] => Bake chicken until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.
)
)
[nutrition] => Array
(
[energy_kcal] => 0
[energy_kj] => 0
[fat] =>
[carbohydrate] =>
[protein] =>
[saturated_fat] =>
[sugars] =>
[fibre] =>
[salt] => 0
[sodium] => 0
[fruit_veg_or_nuts_pct] => 0.00
[solid_or_liquid] => solid
[serving_size] =>
[nutriscore_score] =>
[nutriscore_grade] =>
)
)
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
- 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.
Typical values per serving
Energy0kJ / 0kcalsSalt0g
