TEST Presto Pesto Panko Chicken
with Roasted Potatoes and Green Salad
- Wheat
- Milk
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 oven-roasted chicken breasts, using it as a glue to hold down a layer of panko breadcrumbs. That way, you get herby aromatics, meaty juices, and crispy golden goodness in every bite.
Ingredients
12 ounce
Yukon Gold Potatoes
½ cup
Panko Breadcrumbs
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
12 ounce
Chicken Breasts
2 tablespoon
Pesto
(Contains: Milk)
1 unit
Lemon
2 ounce
Mixed Greens
Not included in your delivery
5 teaspoon
Olive Oil
Salt
Pepper
Utensils
Cooking Steps
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.
In a small bowl, mix together panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
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.
Divide potatoes and chicken between plates. Serve with salad on the side.
