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 (cooked in balsamic vinegar for robust depth of flavor) round out the dish.
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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 clove Garlic
1 Romaine Lettuce Heart
4 oz Mushrooms
1¼ lbs Golden Or Red Potatoes
4 oz Shredded Fontina Cheese
¼ cup Panko Breadcrumbs
0.7 oz Grana Padano Cheese
¼ cup Creamy Mustard Sauce
2 Tbsps Balsamic Vinegar
¼ cup Buttermilk
2 Tbsps Butter
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

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 & roast the chicken

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Melt the butter in a medium bowl in the microwave (or melt in a pot on the stove, then transfer to a medium bowl). To the bowl, 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. 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 cheesy breadcrumbs (pressing to adhere). Tightly cover the baking dish with foil. Roast 12 minutes. Carefully remove the foil. Continue to roast 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

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 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 1 tablespoon 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.

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 combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted potatoes and salad. Garnish the salad with the remaining grated Grana Padano. Enjoy!