HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPresto Pesto Panko Chicken
Presto Pesto Panko Chicken

Presto Pesto Panko Chicken

with Roasted Potatoes and Green Beans

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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:Family Friendly
Allergens:WheatMilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs


½ cup

Mozzarella Cheese


12 ounce

Chicken Breasts

4 tablespoon



1 unit


6 ounce

Green Beans

1 ounce


(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


1 teaspoon

Vegetable Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat52 g
Saturated Fat13 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber11 g
Protein49 g
Cholesterol150 mg
Sodium640 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce (except green beans). Dice potatoes into ½-inch pieces.


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 and tender, 20-25 minutes.


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


Place chicken on a second, lightly oiled baking sheet. Brush tops of chicken breasts with a thin layer of pesto (you may have some left over). Mound coated sides with crust mixture, pressing to adhere. Roast on middle rack until chicken is cooked through, 20-22 minutes.


Meanwhile, pierce green bean bag with a fork; place on a plate. Microwave until tender, 2-3 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Quarter lemon. Carefully transfer green beans to a large bowl along with almonds and 1 TBSP butter. Add a squeeze of lemon juice to taste. Toss until beans are coated and butter has melted. Season with salt and pepper.


Divide potatoes, chicken, and green beans between plates. Serve with remaining lemon wedges on the side.