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

Fontina & Panko-Crusted Chicken

with Roasted Potatoes & Balsamic Mushroom Salad

40 MIN
4 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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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)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Fontina & Panko-Crusted Chicken

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! 

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