Fontina & Panko-Crusted Chicken with Roasted Potatoes & Balsamic Tomato Salad
Easy Prep & Cleanup

Fontina & Panko-Crusted Chicken

with Roasted Potatoes & Balsamic Tomato Salad

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this comforting dish, we’re coating chicken in layers of dijonnaise 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 arugula tossed with fresh tomatoes (marinated in balsamic vinegar for robust depth of flavor) round out the dish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
fresh
ingredients
Fontina & Panko-Crusted Chicken with Roasted Potatoes & Balsamic Tomato Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 clove Garlic
  • 1¼ lbs Potatoes
  • 4 oz Arugula
  • ½ lb Multicolored Grape Tomatoes
  • 4 oz Shredded Fontina Cheese
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Dijonnaise
  • 2 Tbsps Balsamic Vinegar
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Honey
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Tips from Home Chefs

About Blue Apron

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 honey from the refrigerator from to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 12 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Marinate the tomatoes & make the dressing

Meanwhile, halve the tomatoes; place in a bowl. Add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate, large bowl, whisk together the honey (kneading the packet before opening) and 1 tablespoon of olive oil; season with salt and pepper.

Marinate the tomatoes & make the dressing
Coat & roast the chicken
3 Coat & roast the chicken

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). Add the breadcrumbs, garlic paste, and fontina. Season with salt and pepper. Stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Carefully place on top of the partially roasted potatoes. Evenly spread or brush the dijonnaise onto the seasoned chicken, then top with the cheesy breadcrumbs (pressing gently 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, the potatoes are tender when pierced with a fork, and the chicken is cooked through.* Remove from the oven and let stand at least 2 minutes before serving. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the arugula, parmesan, and marinated tomatoes (including any liquid); season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and potatoes with the salad on the side. Enjoy!

Make the salad & serve your dish
Browse Steps
1 of 4