| Prep Time: 10 mins | Total Time: 30 mins |
| Cook Time: 20 mins | Serves: 4 |
Ingredients:
- 24 ounce Chicken Breast
- 1 cup Mozzarella Cheese
- 4 unit Roma Tomato
- 1 cup Panko
- 2 teaspoon Paprika
- 24 ounce Yukon Potatoes
- 2 teaspoon Dried Oregano
- 8 teaspoon Olive Oil
- Salt and Pepper
Directions:
- Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Core and quarter tomatoes. Roast veggies
- Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through. Make panko crust
- Mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
- Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet. Coat chicken
- Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over). Bake chicken and serve
- Bake chicken until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.
Comments(4)