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 in every bite. Sounds like a crowd-pleaser to us.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
Wash and dry all produce. Adjust rack to upper position and 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.