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Cheese and Pesto Crusted Chicken with Potato Cubes and Salad

When it comes to chicken you have a lot of options! One easy thing to do with chicken is to make a nice crunchy and cheesy crust on top - we're going to show you how right now.

 Cheese and Pesto Crusted Chicken with Potato Cubes and Salad
Total Time: 40-50 mintues
Generously serves a family of 4

 Ingredients:

  • 12 small Yukon Gold Potatoes
  • 1 cup Panko Bread Crumbs
  • 1 cup Shredded Mozzarella Cheese
  • 4 Chicken Breasts
  • 4 Tbsp Pesto
  • 1 Lemon
  • 1 - 5oz bag of Spring Salad Mix
  • Olive Oil
Directions

  1. Wash and dry the potatoes. Preheat the oven to 450 degrees. Cut the potatoes into 1/2in cubes.
  2. Place the cubed potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven until golden and crispy, about 25 minutes. Toss halfway through.
  3. In a small bowl start making the crust. Mix the panko bread crumbs, mozzarella cheese, a drizzle of olive oil, and salt and pepper until combined. Set aside.
  4. Place the chicken breasts on a lightly oiled baking sheet (you can use another drizzle of olive oil or just spray it with cooking spray). Brush 1 tbsp of pesto on the top of the chicken breast. Repeat with the others. Grab the panko and mozzarella crust mixture and cover the top of the chicken breasts. Make sure to press down on the crust so it adheres to the chicken. Roast in the oven until the chicken is no longer pink, about 20-22 minutes.
  5. Meanwhile, cut the lemon in half. In a large bowl, add the salad. Squeeze the lemon and add a drizzle of olive oil. Season with salt and pepper and toss the salad until evenly coated.
  6. Once the chicken and potatoes are done, divide the potatoes and chicken between four plates and serve with the salad on the side.
Enjoy!
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