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No-Fuss Pesto Chicken



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 that’s sure to please everyone.
24 ounce
Yukon Gold Potatoes

1 cup
Mozzarella Cheese
(ContainsMilk)

4 ounce
Pesto
(ContainsMilk,Egg)

4 ounce
Mixed Greens

1 cup
Panko Breadcrumbs
(ContainsWheat)

24 ounce
Chicken Breasts

1 unit
Lemon
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 large 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 large 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 each piece (you will have a little pesto left over). 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 mixed greens, a squeeze of lemon, and 4 tsp olive oil. Season with salt and pepper.

Divide potatoes and chicken between plates. Serve with salad on the side.
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