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
Sliced Almonds(ContainsTree Nuts)
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.