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Manchego-Crusted Chicken

Manchego-Crusted Chicken with Warm Potato Salad

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Recipe Details


We can never get enough of the nutty flavor and buttery texture of Spanish Manchego cheese. So, we’ve added it to an almond and breadcrumb topping for chicken breasts—with very delicious results! The cheesy, crunchy chicken is served with a salad of roasted potatoes and green beans, all tossed in a mustardy piquillo pepper dressing. Irresistible doesn’t even begin to describe this one. 


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 790
  • Protein 45g
  • Total Carb 66g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green beans
    6 ounces
    green beans
  • Yukon Gold potatoes
    12 ounces
    Yukon Gold potatoes
  • parsley
    1/8 ounce
  • lemon
  • almonds
    3 tablespoons
  • roasted piquillo peppers
    roasted piquillo peppers
  • garlic
    3 cloves
  • gluten-free breadcrumbs
    1/4 cup
    gluten-free breadcrumbs
  • shredded Manchego cheese
    2 ounces
    shredded Manchego cheese
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • mayonnaise
    1 packet
  • Dijon mustard
    1 packet
    Dijon mustard
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 2 baking sheets


  • Soy
  • Peanuts
  • Egg
  • Milk
  • Tree Nuts

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Prepare Manchego crust

    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.

  3. Crust chicken and season vegetables

    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.

  4. Roast vegetables and chicken

    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.

  5. Make dressing

    Make dressing

    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.

  6. Toss salad and plate

    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! 

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