Presto Pesto Panko Chicken
with a Green Salad and Roasted Potatoes
- Wheat
- Milk
- Tree Nuts
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.
Ingredients
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
1 ounce
Dried Cranberries
1 ounce
Almonds
(Contains: Tree Nuts)
Not included in your delivery
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Adjust rack to middle 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, combine 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). Press crust into pesto on chicken, pressing 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, cranberries, almonds, a squeeze of lemon, and a large drizzle of olive oil. Season with salt and pepper.
Divide potatoes and chicken between plates. Serve with salad on the side.
Customer reviews
Reviews from our home cooks
The whole family loved this recipe! I'm a fan of these sheet pan recipes. They make clean up a breeze. The flavor on the chicken was delicious and the pesto kept it nice and juicy. The roasted green beans and potatoes were perfect accompaniments.
Was a great recipe and was a quick dinner. The panko was seasoned and the pesto added an extra wonderful flavor to the dish. The chicken came out crunchy and delicious as well as the potatoes and green beans.
It was good! Left the pesto sauce on a couple pieces of chicken and added my own flavoring with the panko and mozzarella and it came out really tasty! Added parsley and powdered butter to the potatoes for more flavor and added powdered butter to the green beans as well for that added flavor. Swap olive oil for canola oil as we don't like olive oil.
Super easy, very tasty. We did pass on the pesto, not really fans, but we did love the chicken with panko and cheese crust. The potatoes and green beans were excellent. Will be making those green beans again!
I loved the dish, my family did not. The recipe for Presto pesto panko chicken was easy to follow and not time consuming. I gave it 3 stars due to my family did not like it and the chicken ended up being tough for some and perfect for others.
Didn't get to try the green beans because they went bad, but the potatoes were cooked perfectly and the pesto chicken was Absolutely AMAZING! Very easy meal to prepare and is now one of my absolute favorites!!
Another great meal and the green beans are awesomeness. I split the chicken and place a thin layer of the pesto and cheese then completed as instructed. I also boiled the potatoes and hand mashed them with a little pesto, butter and parmesan cheese.
I don't know what it is about the roasted green beans, but I can't get enough of them! The recipe only calls for so much of the pesto to be used in the dish, but definitely pour it up if you like it! This dish was an absolute win for my fiancé.
Love the pesto/panko crust. I air-fried the potatoes in my own herb blend and sauteed the green beans in a garlic, anchovy laced olive oil.
This was one of our favorite meals yet! The chicken was flavorful and tender, potatoes cooked up perfectly, green beans were excellent roasted in the oven.
