HELLO FRESH PARMESAN CRUSTED CHICKEN RECIPES

Steps:

• Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce. Cut tomatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon. In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan, and 1 TBSP olive oil. Season with salt and pepper.
• Toss tomatoes on one side of prepared sheet with half the garlic and a drizzle of olive oil. Season with salt and pepper; arrange skin sides down. Pat chicken dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper; place on empty side of same sheet. In a second small bowl, combine mustard and sour cream; evenly spread onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).
• Roast tomatoes and chicken on middle rack until tomatoes are lightly browned and softened and chicken is cooked through, 15-20 minutes. TIP: If tomatoes are still firm, remove chicken from sheet and continue roasting tomatoes.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
• Melt 1 TBSP butter in pot used for pasta over medium heat. Add remaining garlic; cook until fragrant, 30 seconds. Lower heat; stir in cream cheese, a pinch of lemon zest, another 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup reserved pasta cooking water until smooth. Squeeze in 1 TBSP lemon juice; add spaghetti and toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
• Add half the tomatoes to pot with spaghetti. Season with salt and pepper; toss to combine. Divide pasta and chicken between plates. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.

Steps:

• Wash and dry all produce. Preheat oven to 450 degrees. Cut sweet potatoes into ½-inch cubes (no need to peel them). Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 12 minutes, toss, then finish roasting until golden brown, another 12-13 minutes.
• Mix panko, Parmesan cheese, and a drizzle of olive oil in a small bowl. Place chicken on a lightly oiled baking sheet, and season all over with salt and pepper. Spread top of each chicken breast with a thin layer of sour cream. Press panko mixture into sour cream to adhere. Add to baking sheet with potatoes, and bake until crust turns golden and chicken is no longer pink in middle, about 20 minutes.
• Prep remaining ingredients: Meanwhile, halve, peel, and dice shallot. Halve lemon.
• Heat 1 TBSP butter in a medium pan over medium-high heat. Add shallots and toss until softened, 2-3 minutes. Add chicken stock concentrate and ½ cup water. Simmer until slightly thickened, 3-4 minutes. Add a squeeze of lemon, and season with salt and pepper. Remove pan from heat.
• Toss roasted sweet potatoes in a large bowl with arugula, cranberries, pecans, a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper.
• Serve: Drizzle chicken with pan sauce, serve alongside salad, and enjoy!