Presto Pesto Panko Chicken

🥘 Ingredients

• almonds
  ¼ cup
• chicken breasts
  2 pieces
• dried cranberries
  ¼ cup
• lemon
  1 unit
• mixed greens
  4 c
• mozzarella cheese
  ¼ cup
• olive oil
  3 tbsp
• panko breadcrumbs
  ½ cup
• pesto
  2 tbsp
• yukon gold potatoes
  12 oz

🍳 Cookware

• baking sheet
• small bowl
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Cut yukon gold potatoes into ½-inch cubes.

   yukon gold potatoes: 12 oz
2. 

   2

   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 minutes , tossing halfway through.

   olive oil: 3 tbsp
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: ½ cup, mozzarella cheese: ¼ cup
4. 

   4

   Place chicken breasts on another, lightly oiled baking sheet . Brush half of the pesto onto top of one piece. Repeat with other piece. Press crust mixture into pesto on chicken, pressing to adhere. Roast in oven until chicken is no longer pink in center ⏱️ 20 minutes .

   chicken breasts: 2 pieces, pesto: 2 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 olive oil. Season with salt and pepper.

   lemon: 1 unit, mixed greens: 4 c, dried cranberries: ¼ cup, almonds: ¼ cup
6. 

   6

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