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Presto Pesto Panko Chicken

Presto Pesto Panko Chicken

Presto Pesto Panko Chicken

with a Green Salad and Roasted Potatoes

Recipe Development TeamPublished on November 29, 2017

4.3

(45.5K customers rated)

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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:

Gluten

•Milk

•Tree Nuts

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs

(Contains: Gluten)

½ cup

Mozzarella Cheese

(Contains: Milk)

12 ounce

Chicken Breasts

2 tablespoon

Pesto

(Contains: Milk)

1 unit

Lemon

2 ounce

Mixed Greens

1 ounce

Dried Cranberries

1 ounce

Almonds

(Contains: Tree Nuts)

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3222 kJ

Calories770 kcal

Fat36 g

Saturated Fat8 g

Carbohydrate65 g

Sugar15 g

Dietary Fiber11 g

Protein51 g

Cholesterol120 mg

Sodium410 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. Adjust rack to middle position and 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 another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Press crust into pesto on chicken, pressing 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, cranberries, almonds, 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.

Meal right image

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