Mozzarella Panko Chicken with Tomato Basil Topping, Bacon Mash and Asparagus

This cozy dinner pairs crisp, cheesy chicken with a fresh tomato-basil topping for a bright contrast in every bite.

Serve it with buttery Yukon Gold mashed potatoes folded with bacon and roasted asparagus finished with lemon zest.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Move an oven rack to the top position and preheat the oven to 425 degrees F. Wash and dry the produce.
2. Cut the Yukon Gold potatoes into 1/2-inch pieces. Trim and discard the woody ends from the asparagus.
3. Melt 1 tablespoon butter in a medium microwave-safe bowl. Stir in the mozzarella, panko breadcrumbs, Italian seasoning, a pinch of salt and pepper.
4. Lightly coat a baking sheet with the vegetable oil. Pat the chicken breasts dry with paper towels, season with salt and pepper and place them on the prepared baking sheet.
5. Spoon the mozzarella-panko mixture over the tops of the chicken breasts, pressing gently so the crust adheres. Roast on the top rack until the crust begins to brown, 10 to 15 minutes.
6. While the chicken starts roasting, place the potatoes in a large pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Reserve 1/2 cup of the cooking water, then drain the potatoes and return them to the pot. Cover to keep warm.
7. Meanwhile, place the bacon in a large dry pan over medium-high heat. Cook, turning as needed, until crisp, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
8. Remove the baking sheet from the oven. Add the asparagus to the other side of the sheet, toss with a drizzle of olive oil, salt and pepper, then return the sheet to the oven. Roast until the asparagus is tender and the chicken is cooked through, about 10 minutes more.
9. While the chicken and asparagus finish, zest the lemon, then cut it into quarters. Finely dice the Roma tomato. Pick the basil leaves from the stems, discard the stems and thinly slice the leaves.
10. In a small bowl, combine the tomato, basil, juice from 2 lemon wedges and a drizzle of olive oil. Season with salt and pepper to taste.
11. Mash the potatoes with the remaining 2 tablespoons butter, adding reserved potato cooking water as needed until smooth. Chop the bacon into bite-size pieces, then stir half into the mashed potatoes. Season with salt and pepper.
12. Sprinkle the roasted asparagus with lemon zest to taste. Divide the mashed potatoes, asparagus and chicken among plates. Top the chicken with the tomato-basil mixture and sprinkle the remaining bacon over the potatoes. Serve with the remaining lemon wedges.

Recipe Tips

FAQ

How do I know when the chicken is done?

The chicken should be cooked through after the second roast with the asparagus. For best accuracy, check that the thickest part reaches 165 degrees F.

Can I use a second baking sheet for the asparagus?

Yes. If the chicken and asparagus feel crowded, roast the asparagus on a separate baking sheet so everything browns and cooks evenly.

What should I do if the mashed potatoes seem dry?

Mash in small splashes of the reserved potato cooking water until the potatoes reach a smooth, creamy texture.