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Presto Pesto Panko Chicken
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Presto Pesto Panko Chicken

Presto Pesto Panko Chicken

with a Green Salad and Roasted Potatoes

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.

Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

12 ounce

Chicken Breasts

2 tablespoon

Pesto

(Contains Milk)

1 unit

Lemon

2 ounce

Mixed Greens

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate50 g
Sugar4 g
Dietary Fiber8 g
Protein52 g
Cholesterol115 mg
Sodium440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Small Bowl
Large Bowl

Instructions

Preheat and Prep
1

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.

Roast Potatoes
2

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.

Make Crust
3

In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Roast Chicken
4

Place chicken on a lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto leftover). Press crust into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

Toss Salad
5

Halve lemon. In a large bowl, toss together lettuce, a squeeze of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Plate and Serve
6

Divide potatoes and chicken between plates. Serve with salad on the side.