Presto Pesto Panko Chicken
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Presto Pesto Panko Chicken

Presto Pesto Panko Chicken

with Roasted Potatoes & Green Beans

Do you believe in magic? We weren’t sure until we mastered this chicken dinner trick! First, chicken is covered in a blanket of basil pesto, then coated in a magical mix of panko and mozzarella. Next, it’s transferred to the oven, and… presto chango! Chicken is unveiled, deliciously juicy, with a crispy crust sure to charm your dinner guests. For your next trick, plate chicken with roasted potatoes and green beans and watch this dinner… disappear.

Protein Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

12 ounce


½ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

4 tablespoon


(Contains Milk)

6 ounce

Green Beans

Not included in your delivery



2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories760 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate57 g
Sugar6 g
Dietary Fiber5 g
Protein46 g
Cholesterol145 mg
Sodium660 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.


Baking Sheet
Small Bowl
Paper Towel



• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim green beans if necessary.

Roast Potatoes

• Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack for 10 minutes (you’ll add the green beans then).

Mix Panko

• Add 1 TBSP butter (2 TBSP for 4 servings) to a small microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Roast Chicken

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.

Roast Green Beans

• Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.


• Divide potatoes, chicken, and green beans between plates. Serve.

Chicken is fully cooked when internal temperature reaches 165°.