Fontina & Panko-Crusted Chicken

with Roasted Potatoes & Balsamic Mushroom Salad

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
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For this recipe, simply baked chicken gets an upgrade from a coating of creamy mustard sauce, airy panko breadcrumbs, and a blanket of fontina cheese, which helps keep the chicken juicy as it cooks.

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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
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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). 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 thoroughly combine. Place half the creamy mustard sauce in a large bowl; set aside. 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 topping (pressing to adhere). Cover tightly 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. 

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

Meanwhile, thinly slice the mushrooms. Roughly chop the lettuce. Grate the Grana Padano on the small side of a box grater. To the 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 cooled mushrooms. Toss to coat; taste, then season with salt and pepper if desired. Serve the baked chicken with the salad and roasted potatoes. Garnish the salad with the remaining grated Grana Padano. Enjoy! 

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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). 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 thoroughly combine. Place half the creamy mustard sauce in a large bowl; set aside. 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 topping (pressing to adhere). Cover tightly 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. 

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

Meanwhile, thinly slice the mushrooms. Roughly chop the lettuce. Grate the Grana Padano on the small side of a box grater. To the 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 cooled mushrooms. Toss to coat; taste, then season with salt and pepper if desired. Serve the baked chicken with the salad and roasted potatoes. Garnish the salad with the remaining grated Grana Padano. Enjoy!