TEST Presto Pesto Panko Chicken

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.