Fontina & Panko-Crusted Chicken with Roasted Potatoes & Balsamic Mushroom Salad

Fontina & Panko-Crusted Chicken

with Roasted Potatoes & Balsamic Mushroom Salad

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
  • View All
    Nutrition Label
    Download

For this comforting dish, we’re coating chicken in layers of creamy mustard sauce and a savory topping made with airy panko breadcrumbs and melty fontina cheese before baking, which helps keep the chicken juicy as it cooks. Sides of herby roasted potatoes and a salad of crisp romaine tossed with tender mushrooms (marinated in balsamic vinegar for robust depth of flavor) round out the dish.

Get Cooking
fresh
ingredients
Fontina & Panko-Crusted Chicken with Roasted Potatoes & Balsamic Mushroom Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 clove Garlic
  • 1 Romaine Lettuce Heart
  • 4 oz Cremini Mushrooms
  • 2 oz Shredded Fontina Cheese
  • ¼ cup Panko Breadcrumbs
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Ghee
  • ¼ cup Buttermilk
  • ¼ cup Creamy Mustard Sauce
  • 2 Tbsps Balsamic Vinegar
  • 1¼ lbs Golden Or Red Potatoes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Coat & bake the chicken:
2 Coat & bake the chicken:

Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a small pot, heat the ghee on medium-high until melted (or melt in a medium bowl in the microwave). Turn off the heat. To the pot (or bowl) of melted ghee, add the breadcrumbs, garlic paste, fontina, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Place half the creamy mustard sauce in a separate, large bowl; set aside to make the dressing. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a baking dish. Evenly spread or brush the remaining creamy mustard sauce onto the chicken, then top with the breadcrumb-cheese mixture (pressing to adhere). Tightly cover the baking dish with foil. Bake 12 minutes. Carefully remove the foil and continue to bake 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.

* An instant-read thermometer should register 165°F

Prepare the remaining ingredients & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

Meanwhile, thinly slice the mushrooms. Roughly chop the lettuce. Grate the Grana Padano on the small side of a box grater. To the large bowl of reserved creamy mustard sauce, add the buttermilk (shaking the bottle before opening) and a drizzle of olive oil; season with salt and pepper. Whisk to combine.

Cook & cool the mushrooms:
4 Cook & cool the mushrooms:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off. Transfer to bowl; set aside to cool. 

Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, to the bowl of dressing, add the chopped lettuce, half the grated Grana Padano, and the cooled mushrooms; toss to combine. Taste, then season with salt and pepper if desired. Serve the baked chicken with the roasted potatoes and salad. Garnish the salad with the remaining grated Grana Padano. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Coat & bake the chicken:

Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a small pot, heat the ghee on medium-high until melted (or melt in a medium bowl in the microwave). Turn off the heat. To the pot (or bowl) of melted ghee, add the breadcrumbs, garlic paste, fontina, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Place half the creamy mustard sauce in a separate, large bowl; set aside to make the dressing. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a baking dish. Evenly spread or brush the remaining creamy mustard sauce onto the chicken, then top with the breadcrumb-cheese mixture (pressing to adhere). Tightly cover the baking dish with foil. Bake 12 minutes. Carefully remove the foil and continue to bake 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.

* An instant-read thermometer should register 165°F

Coat & bake the chicken:
Prepare the remaining ingredients & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

Meanwhile, thinly slice the mushrooms. Roughly chop the lettuce. Grate the Grana Padano on the small side of a box grater. To the large bowl of reserved creamy mustard sauce, add the buttermilk (shaking the bottle before opening) and a drizzle of olive oil; season with salt and pepper. Whisk to combine.

4 Cook & cool the mushrooms:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off. Transfer to bowl; set aside to cool. 

Cook & cool the mushrooms:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, to the bowl of dressing, add the chopped lettuce, half the grated Grana Padano, and the cooled mushrooms; toss to combine. Taste, then season with salt and pepper if desired. Serve the baked chicken with the roasted potatoes and salad. Garnish the salad with the remaining grated Grana Padano. Enjoy!