View Gallery
1 photo
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.
Presto Pesto Panko Chicken
Description
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
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 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.
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 630kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 6g30%
- Cholesterol 115mg39%
- Sodium 440mg19%
- Total Carbohydrate 50g17%
- Dietary Fiber 8g32%
- Sugars 4g
- Protein 52g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
