Parmesan-Crusted Chicken
with Balsamic Potato Salad and Garlic-Roasted Tomatoes
Who doesn’t love crispy chicken? What we don’t love are the extra dishes used in the traditional breading process! We’ve cut out the mess with a simple breading technique you’ll use again and again. A tangy potato salad and sweet, blistered tomatoes complete this weeknight winner.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Pomme de terre Yukon
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
½ tasse(s)
Chapelure panko
(Contient Blé)
680 g
Poitrines de poulet
8 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
4 gousse(s)
Ail
4 pièce(s)
Oignons verts
227 g
Tomates cerises
1 pièce(s)
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Huile*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Prep: Preheat the oven to 400°F. Wash and dry all produce. Cut the potatoes into 1⁄2-inch cubes. Place them in a large pot with a large pinch of salt and cover with water. Bring to a boil and cook for 12-15 minutes, until fork-tender.
Meanwhile, in a small bowl, combine the panko, Parmesan, a drizzle of oil, and a pinch of salt and pepper.
Bake the chicken: Place the chicken breasts on a parchment-lined baking sheet and season with salt and pepper on all sides. Divide the Dijon mustard between the chicken breasts and spread all over the tops. Then top each with some panko-cheese mixture, pressing into the mustard so it sticks. Bake in the centre of oven for 7-8 minutes.
Prep the remaining ingredients: Meanwhile, halve the tomatoes. Thinly slice the green onions, keeping the greens and whites separate. Mince or grate the garlic
Move the chicken breasts to one side of the baking sheet. Toss the tomatoes on the other side with the green onion whites, garlic, and a drizzle of oil. Season with salt and pepper. Return the baking sheet to the oven for 7-8 minutes, until the tomatoes burst and chicken is cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Once the potatoes are done, drain and place in a large bowl. Toss with the green onion greens, balsamic vinegar, a drizzle of oil, and season with salt and pepper.
Finish and serve: Serve the chicken and tomatoes with the balsamic potato salad on the side. Enjoy!