Presto Pesto Panko Chicken

Name: Presto Pesto Panko Chicken with Roasted Potatoes and Green Beans
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; ½ cup Panko Breadcrumbs; ½ cup Mozzarella Cheese; 12 ounce Chicken Breasts; 4 tablespoon Pesto; 1 unit Lemon; 6 ounce Green Beans; 1 ounce Almonds; 2 teaspoon Olive Oil; Salt; Pepper; 1 teaspoon Vegetable Oil; 1 tablespoon Butter

with Roasted Potatoes and Green Beans

Recipe Development TeamPublished on June 05, 2019

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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:

Wheat

•Milk

•Tree Nuts

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs

(Contains: Wheat)

½ cup

Mozzarella Cheese

(Contains: Milk)

12 ounce

Chicken Breasts

4 tablespoon

Pesto

(Contains: Milk)

1 unit

Lemon

6 ounce

Green Beans

1 ounce

Almonds

(Contains: Tree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ 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.

Utensils

•Baking Sheet

•Small Bowl

•Large Bowl

Instructions

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.