Presto Pesto Panko Chicken

Name: Presto Pesto Panko Chicken with Roasted Broccoli & Green Beans
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Green Beans; 1/2 cup Breadcrumbs; 12 oz Potato; 8 oz Broccoli; 1/2 cup Mozzarella Cheese; 4 tbsp Pesto; 10 oz Chicken Cutlets; 1 tbsp Butter, tbsp; 2 tsp Olive Oil, tsp; 2 tsp Cooking Oil, tsp

with Roasted Broccoli & Green Beans

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

6 oz Green Beans
1/2 cup Breadcrumbs
12 oz Potato
8 oz Broccoli
1/2 cup Mozzarella Cheese
4 tbsp Pesto
10 oz Chicken Cutlets
1 tbsp Butter, tbsp
2 tsp Olive Oil, tsp
2 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

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.

Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)
2

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).

Swap in broccoli for potatoes; roast on top rack for 5 minutes (you’ll add the green beans then).
3

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.
4

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.
5

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.
6

Divide potatoes, chicken, and green beans between plates. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.