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.
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
Potatoes
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
10 ounce
Chicken Cutlets
4 tablespoon
Pesto
(Contains Milk)
6 ounce
Green Beans
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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).
• 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.
• 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.
• Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on empty side 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°.
