Presto Pesto Panko Chicken
with a Green Salad and Roasted Potatoes
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
½ cup
Panko Breadcrumbs
(Contains Wheat)
12 ounce
Chicken Breasts
2 tablespoon
Pesto
(Contains Milk)
2 ounce
Arugula
½ cup
Mozzarella Cheese
(Contains Milk)
1 unit
Lemon
Not included in your delivery
5 unit
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. 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, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
Place chicken breasts on a lightly oiled baking sheet. Brush 2 TBSP pesto (we sent more) onto tops. Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
Halve lemon. In a large bowl, toss together arugula, a squeeze 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.
