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 chicken breasts, using it as a glue to hold down a layer of panko breadcrumbs before they’re roasted in the oven. That way, you get herby aromatics, meaty juices, and crispy golden goodness in every bite.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Sliced Almonds(ContainsTree Nuts)
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 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, mix together panko, mozzarella, a 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 one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 2-3 minutes (or until beans are tender). Meanwhile, halve lemon; cut one half into wedges. Carefully remove beans from bag and transfer to a large bowl along with almonds, 1 TBSP butter, and juice from lemon half. Toss to coat beans. Season with salt and pepper.
Divide potatoes, chicken, and green beans between plates. Serve with lemon wedges on the side.