Potato Crusted Chicken With Salsa Verde And Tomato

Name: Potato Crusted Chicken With Salsa Verde And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds potatoes; 3 ounces Parmesan cheese grated; 4 tablespoons breadcrumbs; 4 boneless chicken breasts; 1 medium egg beaten; 3 tablespoons all-purpose flour; 1 tablespoon parsley roughly chopped; 2 garlic cloves roughly chopped; 2 teaspoons capers drained; 1 anchovy fillet roughly chopped; 3/4 cup sour cream; 1 pinch sugar; 5 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 1/2 pound cherry tomatoes sliced; 2 scallions sliced

Servings: persons

1 1/3 pounds potatoes
3 ounces Parmesan cheese grated
4 tablespoons breadcrumbs
4 boneless chicken breasts
1 medium egg beaten
3 tablespoons all-purpose flour
1 tablespoon parsley roughly chopped
2 garlic cloves roughly chopped
2 teaspoons capers drained
1 anchovy fillet roughly chopped
3/4 cup sour cream
1 pinch sugar
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 pound cherry tomatoes sliced
2 scallions sliced

1
Peel and grate the potatoes into a bowl. Add the cheese, breadcrumbs, salt and pepper; mix well. Cut each chicken breast into 3 chunky pieces. Whisk the egg on a plate. Put the flour on a separate plate. Turn the chicken pieces in the flour, then the egg. Pack a thin layer of the potato mixture around the chicken pieces.
2
Preheat the oven to 350u00b0F. For the salsa verde, blend the parsley, garlic, capers and anchovy in a small food processor. Add the sour cream, sugar and a little seasoning and blend until smooth. Transfer to a serving dish.
3
Heat 2 tablespoons of the oil in a frying pan and lightly fry the chicken on all sides to brown. Transfer to a shallow ovenproof dish and bake in the oven for 20 minutes or until the chicken is cooked through.
4
For the tomato salad, whisk together the vinegar, honey, remaining olive oil and a little seasoning. Combine with the tomatoes and scallions.
5
Transfer the cooked chicken to warmed serving plates and serve with the tomato salad and salsa verde.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 pounds potatoes, 3 ounces Parmesan cheese grated, 4 tablespoons breadcrumbs, 4 boneless chicken breasts, and more.

Yes, Potato Crusted Chicken With Salsa Verde And Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Crusted Chicken With Salsa Verde And Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions