No-Fuss Pesto Chicken
with Potatoes and Green Salad
Pesto: you’ve had it on pasta or maybe as a dip. Let us introduce you to yet another way to use this Italian favorite. Here, we’re spreading it onto oven-roasted chicken breasts, using it as a glue to hold down a layer of panko breadcrumbs. That way, you get herby aromatics, meaty juices, and crispy golden goodness that’s sure to please everyone.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
24 ounce
Yukon Gold Potatoes
1 cup
Panko Breadcrumbs
(ContainsWheat)1 cup
Mozzarella Cheese
(ContainsMilk)24 ounce
Chicken Breasts
4 ounce
Pesto
(ContainsMilk)1 unit
Lemon
4 ounce
Mixed Greens
Not included in your delivery
3 tablespoon
Olive Oil
Kosher Salt
Pepper
Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.
In a small bowl, combine panko, mozzarella, a large drizzle of olive oil, and a pinch of salt and pepper.
Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of each piece (you will have a little pesto left over). Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
Halve lemon. In a large bowl, toss together mixed greens, a squeeze of lemon, and 4 tsp olive oil. Season with salt and pepper.
Divide potatoes and chicken between plates. Serve with salad on the side.