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
Shredded Mozzarella Cheese(ContainsMilk)
Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. 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 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 until chicken is no longer pink in center, about 20 minutes.
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.
Divide potatoes and chicken between plates. Serve with salad on the side.