Presto Pesto Panko 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 in every bite.

Ingredients

  • 12 oz yukon gold potatoes

  • 12 oz chicken breasts

  • 1/2 cup panko breadcrumbs

  • 2 Tbsp pesto

  • 2 oz arugula

  • 1/2 cup mozzarella cheese

  • 1 lemon

  • olive oil

  • salt

  • pepper

Directions

  • Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into 1/2-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.