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Presto Pesto Panko Chicken

Presto Pesto Panko Chicken

with Roasted Potatoes and Green Salad

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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 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.

Tags:Nut freeEgg free
Allergens:WheatMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
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

Spring Mix Lettuce

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat31 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
Utensils
Baking Sheet
Small Bowl
Large Bowl
InstructionsPDF
Instructions
1

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

2

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.

3

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

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 until chicken is no longer pink in center, about 20 minutes.

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.

6

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