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

Fontina & Panko-Crusted Chicken

with Roasted Potatoes & Balsamic Tomato Salad

45 MIN
4 Servings
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From the Test Kitchen

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. Herby roasted potatoes and a side salad of arugula tossed with balsamic-marinated tomatoes round out the dish.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Fontina & Panko-Crusted Chicken with Roasted Potatoes & Balsamic Tomato Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 clove Garlic
  • 4 oz Shredded Fontina Cheese
  • 1¼ lbs Potatoes
  • 4 oz Arugula
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ½ lb Grape Tomatoes
  • 1 Tbsp Dijonnaise
  • 2 Tbsps Balsamic Vinegar
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 4 tsps Honey
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat 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 10 to 12 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Marinate the tomatoes & make the dressing
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 and 1 tablespoon of olive oil; season with salt and pepper.

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.

Make the salad & serve your dish
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!

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat 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 10 to 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 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
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