Next dish from Hello Fresh. I enjoyed this one because of the crunch from the breeding and the flavor of the pesto, but my husband complained that the chicken was not flavored through so it was bland for him. Note that mine turned out way darker than what the picture showed, but the chicken was cooked perfectly.
Start by preheating the oven to 450 degrees. Wash and dry your potatoes (about 12 oz), 1 lemon, and 1 bunch or bag of arugula (2 oz which is more than you think). Cut the potatoes into 1/2″ pieces, toss in a drizzle of olive oil, and season with salt and pepper. Spread over a parchment lined baking sheet, and put in the oven on the lower shelf for about 20-25 minutes.
In a separate small bowl, combine 1/2 C panko bread crumbs, 1/2 C mozzarella, a drizzle of olive oil, and a pinch of salt and pepper. Spray a baking sheet with PAM, place 2 chicken breasts on it, then top with 2 tbsp pesto (spread over the chicken), then press the crust over the top of the pesto so it sticks to the chicken. Add the chicken to the oven on the top shelf of the oven and cook for about 20 minutes.
While that is cooking, half the lemon, then squeeze over the arugula (careful not to let any seeds through). Add a large drizzle of olive oil and season with salt and pepper. Toss till well coated and set aside till everything is done.
When the chicken is done, remove both the chicken and potatoes from the oven and let rest 5 minites. Serve it up with the chicken as the main dish, and the potatoes and arugula salad on the side. Enjoy!