Presto Pesto Panko Chicken

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• almonds
  2 oz
• chicken breasts
  24 oz
• dried cranberries
  2 oz
• lemon
  1 unit
• mixed greens
  4 oz
• mozzarella cheese
  1 c
• olive oil
  3 tbsp
• panko breadcrumbs
  1 c
• pepper
• pesto
  4 tbsp
• salt

🍳 Cookware

• baking sheet
• small bowl
• large bowl

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Cut potatoes into 1/2-inch cubes.
2. 

   2

   Toss Yukon Gold 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 ( ⏱️ 25 minutes ), tossing halfway through.

   Yukon Gold potatoes: 24 oz, olive oil: 3 tbsp, salt, pepper
3. 

   3

   In a small bowl , combine panko breadcrumbs , mozzarella cheese , a drizzle of olive oil, and a pinch of salt and pepper.

   panko breadcrumbs: 1 c, mozzarella cheese: 1 c
4. 

   4

   Place chicken breasts on another lightly oiled baking sheet. Brush 1 tbsp of pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Press crust into pesto on chicken, pressing to adhere. Roast in oven until chicken is no longer pink in center, about ⏱️ 20 that .

   chicken breasts: 24 oz, pesto: 4 tbsp
5. 

   5

   Halve lemon . In a large bowl , toss together mixed greens , dried cranberries , almonds , a squeeze of lemon, and a large drizzle of oliver oil. Season with salt and pepper.

   lemon: 1 unit, mixed greens: 4 oz, dried cranberries: 2 oz, almonds: 2 oz
6. 

   6

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