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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.

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

Shredded 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
Fat31 g
Saturated Fat7 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber7 g
Protein44 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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Prep
Prep
1

Adjust rack to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. 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 on top rack, tossing halfway through, until browned, 20-25 minutes.

Make Crust
Make Crust
3

Meanwhile, in a small bowl, combine 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 the top of each piece with a thin layer of pesto (you may have some left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast on middle rack until chicken is cooked through, 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.