At one point, I actually got hello fresh for a while. Some of it was decent, others merely ok. This recipe was a keeper. it is easy, and fast and very very tasty.
Mozzarella and Pesto Crusted Chicken with Roasted Potatoes
Course: mealCuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
40
minutesCalories
595
kcalTotal time
1
hourPesto is the secret ingredient in this recipe! It not only adds delicious flavor to the chicken, but also acts as the glue for a crunchy panko coating. Crispy roasted potatoes and a light green salad complete this easy weeknight dinner.
Ingredients
- Chicken
12 oz of chicken breasts
½ cup panko bread crumbs
½ cup mozzarella cheese, shredded
3T pesto (or more…I like more)
5t olive oil
- Potatoes
12 oz potatoes cut into bite size pieces
Olive oil
Garlic and seasonings
Directions
- Preheat the oven to 450 degrees F
- Toss potatoes on baking sheet with drizzled olive oil and spices (I use garlic and salt and pepper and a bit of cayenne). Bake for 20-25 min, tossing once half way through.
- Prep the chicken (trim off fat and tendons).
- n a small bowl combine cheese and panko, pinch of salt and pepper and a drizzle of olive oil
- I put the chicken on some foil so I can add it to the potato pan. Put 1.5T of pesto on each chicken breast and then top with cheese/breadcrumb mix.
- Add to the potato pan and bake both for 20 more min.
Recipe Video
Notes
- https://www.hellofresh.com/recipes/mozzarella-pesto-crusted-chicken-570c0a684dab71915b8b4567