Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.
In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
Halve lemon. In a large bowl, toss together lettuce, a squeeze or two of lemon, and a large drizzle of olive oil. Season with salt and pepper.
Divide potatoes and chicken between plates. Serve with salad on the side.
Our comparison plate to their photo plate. Not bad. We ended using way too much of the coating of the panko mixture. It doesn’t indicate how much to use, so of course, I used all of it. David’s plate:
My plate:
Due to the amount of breading the chicken wasn’t dry, but we didn’t care for this one as much. I would be willing to try it again to my error in the recipe. David isn’t a big fan of pesto, so there is that as well.
Blessings.
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