Mozzarella-Crusted Chicken with Blistered Tomatoes and Potato Wedges

By JoycePelletier

Mozzarella-Crusted Chicken
with Blistered Tomatoes and Potato Wedges

Ingredients

• 12 ounce
• Chicken Breast
• 0.5 cup
• Mozzarella Cheese
• (ContainsMilk)
• 2 unit
• Roma Tomato
• 0.5 cup
• Panko
• (ContainsWheat)
• 1 teaspoon
• Paprika
• 12 ounce
• Yukon Potatoes
• 1 teaspoon
• Dried Oregano
• 4 teaspoon
• Olive Oil*
• unit
• Salt*
• unit
• Pepper*

Preparation

Step 1

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.