Mozzarella-Crusted Chicken with Roasted Tomatoes and Potato Wedges

Mozzarella-Crusted Chicken with Roasted Tomatoes and Potato Wedges

What You Need For Two:

  • Yukon Potatoes (about 10 small)
  • Roma Tomatoes(2)
  • Panko Breadcrumbs(1cup)
  • Dried Oregano (1tsp. or more if you’d like)
  • Paprika (1tsp.)
  • Mozzarella Cheese (1 cup)
  • Chicken Breasts(2)
  • Greek Seasoning (pre-mix you can buy at the grocery store)(to taste)

Prepare To Be A Chef:

  1. Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into about 1/2 inch thick wedges, like steak fries. Core and quarter tomatoes.
  2. Toss potatoes and tomatoes with olive oil ,salt , pepper and Greek seasoning to taste. Then pour mixture on  a foil-lined baking sheet. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.
  3. Mix panko, oregano, paprika, Greek seasoning, mozzarella cheese, 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 and a little Greek seasoning. 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.

Voila! This one is sure to impress, Enjoy!

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