Mozzarella-Crusted Chicken with Blistered Tomatoes and Potato Wedges
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Ingredients
Cooking Process
Recipe Note
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Steps
Wash all the produce thoroughly and then pat it dry. Preheat your oven to 425°F (218°C). Take the potatoes and cut them into ½ - inch - thick wedges, similar to the shape of steak fries. Core the tomatoes and then cut each one into quarters.
Line a baking sheet with foil. On one side of the foil - lined baking sheet, place the potato wedges. Drizzle a little olive oil over them and sprinkle a pinch of salt and pepper. Toss the potatoes to coat them evenly. On the other side of the same baking sheet, put the quartered tomatoes. Drizzle a bit of olive oil over the tomatoes and add a pinch of salt and pepper. Toss the tomatoes to coat. Then, put the baking sheet in the preheated oven and roast for 25 - 30 minutes. After about 12 - 15 minutes, take the baking sheet out of the oven and toss the potatoes and tomatoes again. Continue roasting until the potatoes are crispy on the outside and the tomatoes are very soft.
Take a small bowl and add panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper to it. Use a spoon or fork to mix all the ingredients together until well - combined.
Season the chicken breasts all over with salt and pepper. Then, drizzle a little olive oil on each breast and rub it in gently to coat the chicken. Place the seasoned and oiled chicken breasts on a second baking sheet.
Take the panko mixture and add a layer of it on the top of each chicken breast. Gently press the panko crust onto the chicken to make it adhere. Then, pile as much of the remaining topping as you can on each chicken breast. You may have some of the panko mixture left over.
Put the baking sheet with the chicken in the oven and bake for about 20 minutes, or until the chicken meat is cooked through and the panko topping is golden brown. Once done, take the chicken out of the oven. Serve the chicken with the potato wedges and roasted tomatoes from the first baking sheet.
Nutrition
Per serving (2 servings)
545
Calories
52g
Protein
46g
Carbs
17g
Fat
355mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this recipe make?
This recipe makes 2 servings.
How long does it take to cook this recipe?
The total cooking time is about 22.5 minutes, and the prep time is 15 minutes, making it 37.5 minutes in total.
What are the allergens in this recipe?
The allergens in this recipe are dairy and wheat/gluten.
Can I substitute the Panko breadcrumbs?
While no specific substitution is provided, regular breadcrumbs could be a general alternative.
How do I know when the chicken is done?
Bake the chicken for about 20 minutes, or until the meat is cooked through and the panko topping is golden brown.
Is this recipe difficult to make?
The recipe has an easy difficulty level with high confidence.
Substitutions
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Substitutions
Chicken Breasts
Chicken Thighs, Turkey Breasts
Chicken thighs have more fat and a richer flavor compared to chicken breasts, but they may take a bit longer to cook. Turkey breasts are a leaner alternative, with a milder flavor and similar texture to chicken breasts.
Mozzarella Cheese
Provolone Cheese, Cheddar Cheese
Provolone has a similar stretchy texture to mozzarella and a mild, slightly tangy flavor. Cheddar has a sharper flavor and a firmer texture, which may change the overall mouthfeel of the crust.
Roma Tomato
Cherry Tomatoes, Plum Tomatoes
Cherry tomatoes are sweeter and have a thinner skin. They may cook faster and burst more easily. Plum tomatoes are similar to Roma tomatoes in terms of texture and flavor, making them a good substitute.
Panko Breadcrumbs
Regular Breadcrumbs, Crushed Crackers
Regular breadcrumbs are finer than panko and may not create as crispy a crust. Crushed crackers can add a different flavor profile depending on the type of cracker used.
Yukon Gold Potatoes
Russet Potatoes, Red Potatoes
Russet potatoes are starchier and will result in a crispier exterior. Red potatoes have a thinner skin and a slightly waxy texture, which may make them less crispy but still delicious.
Olive Oil
Canola Oil, Vegetable Oil
Canola oil and vegetable oil have a neutral flavor, unlike olive oil which has a distinct taste. They can be used interchangeably in this recipe without significantly affecting the outcome.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 - 4 days.
Freezer
You can freeze leftovers for up to 2 - 3 months. Place in a freezer - safe container or bag, removing as much air as possible.
Storage Tips
- • Separate chicken from potatoes and tomatoes to maintain texture.
- • Let the food cool completely before refrigerating or freezing.
Reheating Tips
- • For the chicken, preheat the oven to 350°F (177°C), place on a baking sheet, cover with foil, and heat for 10 - 15 minutes until heated through.
- • Reheat potatoes in the oven at 400°F (204°C) for 10 - 15 minutes to regain crispness.
- • Warm tomatoes in a microwave-safe dish, covered, on medium power for 1 - 2 minutes, stirring halfway.
Safety Notes
- • Ensure chicken reaches an internal temperature of 165°F (74°C) when reheating.
- • Discard if leftovers show signs of spoilage like off - odors or mold.
Troubleshooting
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Troubleshooting
Potatoes are not crispy after roasting
Likely cause: The potatoes were not dried thoroughly before roasting, or they were not roasted for long enough
Pat the potato wedges dry with a paper towel before adding oil and seasonings. If the potatoes are not crispy after the recommended time, return them to the oven and roast for an additional 5 - 10 minutes, checking frequently
Tomatoes are not soft enough
Likely cause: The tomatoes were not roasted for the full recommended time or the oven temperature was too low
Put the tomatoes back in the oven and continue roasting for 5 - 10 more minutes until they reach the desired softness
Chicken is undercooked
Likely cause: The cooking time was insufficient, or the chicken breasts were too thick
Return the chicken to the oven and bake for an additional 5 - 10 minutes. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C)
Chicken crust burns before the chicken is cooked through
Likely cause: The oven temperature is too high, or the chicken was placed too close to the heat source
Lower the oven temperature by 25°F (14°C) and continue baking. If the crust is already burned, cover the chicken loosely with foil to prevent further burning
Panko mixture does not adhere well to the chicken
Likely cause: The chicken was not oiled properly, or the panko mixture was too dry
Add a little more olive oil to the panko mixture and mix well. Make sure the chicken is evenly coated with oil before applying the panko mixture and press it firmly onto the chicken
The dish lacks flavor
Likely cause: Not enough salt, pepper, or herbs were used
Sprinkle a little more salt, pepper, oregano, or paprika on the chicken, potatoes, and tomatoes before or after cooking according to your taste