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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Yukon Gold Potatoes
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1 cup
Mozzarella Cheese
(Contains: Milk)
24 ounce
Chicken Breasts
4 ounce
Pesto
(Contains: Milk)
1 unit
Lemon
4 ounce
Mixed Greens
Not included in your delivery
3 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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 and tender, 20-25 minutes, tossing halfway through.
Stir together panko, mozzarella, a large drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with remaining chicken (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 lettuce, a squeeze or two of lemon, and 4 tsp olive oil. Season with salt and pepper.
Divide potatoes and chicken between plates. Serve with salad on the side.
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