with Roasted Potatoes & Green Beans

Yield: 2

Chicken, covered in a blanket of basil pesto, coated in a mix of panko and mozzarella. Deliciously juicy, with a crispy crust plated with roasted potatoes and green beans.
Prep: 10 Cook: 30

• 12oz potatoes
• 10oz chicken cutlets
• ½cup panko breadcrumbs
• ½cup mozzarella cheese
• 4TBS pesto
• 6oz green beans
• salt & pepper
• 2tsp olive oil
• 2tsp cooking oil
• 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary.

Roast potatoes:

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).

Mix panko:

Add 1 TBS butter 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.

Roast chicken:

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.

Roast green beans:

Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.

Serve:

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