Manchego-Crusted Chicken with Warm Potato Salad
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Ingredients & Equipment
What we send
- 6 ouncesgreen beans
- 12 ouncesYukon Gold potatoes
- 1/8 ounceparsley
- 3 tablespoonsalmonds
- 2roasted piquillo peppers
- 3 clovesgarlic
- 1/4 cupgluten-free breadcrumbs
- 2 ouncesshredded Manchego cheese
- 2boneless skinless chicken breasts
- 1 packetmayonnaise
- 1 packetDijon mustard
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- Tree Nuts
Preheat oven to 425ºF. Rinse all produce. Trim and discard ends of green beans (try lining up the ends to cut them all together). Cut potatoes into ½-inch pieces. Pick parsley leaves, discarding stems. Halve lemon. Finely chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Finely chop piquillo peppers. Mince garlic.
Prepare Manchego crust
In a small bowl, whisk 1 egg. In a large bowl, stir together breadcrumbs, Manchego, almonds, and 2 teaspoons olive oil to make crust. Line 1 baking sheet with parchment paper. Pat chicken dry with paper towel, season all over with ¼ teaspoon salt and pepper as desired, then add to prepared baking sheet.
Crust chicken and season vegetables
Brush tops of chicken with egg. Using your hands, top with Manchego crust, spreading evenly and pressing to adhere. Wipe bowl from crust clean and reserve for making dressing in Step 5. On a separate baking sheet, toss green beans and potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible.
Roast vegetables and chicken
Transfer baking sheet with vegetables to oven and roast until beginning to soften, 7 minutes (great time to set the table). After 7 minutes of roasting, transfer chicken to oven with vegetables. Roast together, rotating baking sheets halfway through to ensure even cooking, until crust is brown, chicken is cooked through and no longer pink, and vegetables are tender, 13-16 minutes total.
While chicken and vegetables roast, in large bowl from crust, whisk mayonnaise, mustard, parsley, juice of 1 lemon, piquillo peppers, garlic, and ¼ teaspoon salt to combine. Set aside. Use remaining downtime to get a head start on cleanup.
Toss salad and plate
Once roasted, transfer vegetables to bowl with dressing and toss to coat, then divide between serving plates. Serve Manchego-crusted chicken with warm potato salad and dig in!