Mozzarella and Pesto Crusted Chicken
with Roasted Potatoes and Green Salad
Pesto is the secret ingredient in this recipe! It not only adds delicious flavor to the chicken, but also acts as the glue for a crunchy panko coating. Crispy roasted potatoes and a light green salad complete this easy weeknight dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
½ cup
Panko Breadcrumbs
(Contains Wheat)
12 ounce
Chicken Breasts
4 ounce
Pesto
(Contains Milk)
4 ounce
Mixed Greens
½ cup
Mozzarella Cheese
(Contains Milk)
1 unit
Lemon
Not included in your delivery
unit
Salt
unit
Pepper
5 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Roast the potatoes: Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into ½-inch cubes. Toss them on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.
Prep and cook the chicken: In a small bowl, combine the panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper. Place the chicken on a lightly oiled baking sheet. Spread the top of each chicken breast with 1 Tablespoon pesto. Press the panko mixture onto the top of the chicken to adhere. Place in the oven for about 20 minutes, until cooked through
Toss the salad: Halve the lemon. In a large bowl, toss together the mixed greens, a squeeze of lemon juice, and a large drizzle of olive oil. Season to taste with salt and pepper.
Plate and serve: Serve the mozzarella and pesto crusted chicken with the roasted potatoes and green salad alongside. Enjoy!
