Presto Pesto Panko Chicken

Name: Presto Pesto Panko Chicken
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2
Ingredients: 340 g Yukon Gold Potatoes; ½ cup Panko Breadcrumbs; ½ cup Mozzarella Cheese; 340 g Chicken Breasts; 2 tbsp Pesto; 1 Lemon; 55 g Mixed Greens; 5 tsp Olive Oil; 1 Salt; 1 Pepper

Source: HelloFresh

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.

Health score 5.9/10
30 min
Prep 9 min
Serves 2
Easy
709 kcal

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Ingredients

Yukon Gold Potatoes340 g
Panko Breadcrumbs½ cup
Mozzarella Cheese½ cup
Chicken Breasts340 g
Pesto2 tbsp
Lemon1
Mixed Greens55 g

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Olive Oil5 tsp
Salt1
Pepper1

Method

Wash and dry all produce. Preheat oven to 230°C. 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 on a lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto leftover). Press crust 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 lettuce, 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.

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