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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

PESTO CHICKEN WITH POTATOES AND SALAD Recipe

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This recipe for PESTO CHICKEN WITH POTATOES AND SALAD is from Mom's Book of Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24oz Yukon Gold Potatoes

1cup Panko Breadcrumbs

1cup Mozzarella Cheese

24oz (4) Boneless/Skinless Chicken Breast

4oz Petso

1 Lemon

4oz Spring Mix Lettuce

3tbs Olive Oil

Salt and Pepper to taste
Directions:
Directions:
1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450ºF. Cut potatoes into ½-inch cubes.

2. Toss potatoes on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned and tender, 20-25 minutes, tossing halfway through.

3. Stir together panko, mozzarella, a large drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

4. Place chicken on another, lightly oiled baking sheet. Brush 1 tbsp pesto onto top of one piece. Repeat with remaining chicken (you will have a little pesto left over). Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

5. Halve lemon. In a large bowl, toss together lettuce, a squeeze or teo of lemon, and 4tsp olive oil. Season with salt and pepper.

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

 

 

 

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