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Presto Pesto Panko Chicken

Presto Pesto Panko Chicken

with Roasted Potatoes and Green Salad

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Rated 3.3 / 4out of 3330 ratings
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Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs

(ContainsWheat)

½ cup

Mozzarella Cheese

(ContainsMilk)

12 ounce

Chicken Breasts

2 tablespoon

Pesto

(ContainsMilk)

1 unit

Lemon

2 ounce

Mixed Greens

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate46 g
Sugar5 g
Dietary Fiber7 g
Protein45 g
Cholesterol135 mg
Sodium510 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.

Roast Potatoes
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
Make Crust
3

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

Roast Chicken
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). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

Toss Salad
Toss Salad
5

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

Plate and Serve
Plate and Serve
6

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