Baked Cheesy Pesto Chicken
with Mashed Potatoes & Garlic-Herb Green Beans
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll top tender chicken breasts with a mixture of monterey jack cheese, pesto, breadcrumbs, and more for melty, herbaceous flavor in every bite. You'll serve the chicken with green beans and mashed potatoes—finished with tangy sour cream.
Ingredients
2 each
Boneless, Skinless Chicken Breasts
12 oz
Potatoes
6 oz
Green Beans
¼ cup
Panko Breadcrumbs
3 tbsp
Basil Pesto
1 oz
Garlic & Herb Flavored Butter
2 tbsp
Mayonnaise
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Sour Cream
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and pesto. Season with salt and pepper; stir to combine.
step 2
Bake the chicken & green beans
Pat the chicken dry with paper towels. Season on both sides with salt and pepper. Transfer to one side of the tray. Evenly top with the cheesy breadcrumbs. Add the green beans to the other side of the tray. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Bake, uncovered, 20 to 22 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Top the baked green beans with the softened butter. Carefully toss to coat.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the mashed potatoes & serve your dish
Meanwhile, place the potatoes in a microwave-safe bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Cover the seasoned potatoes with a damp paper towel, tucking the edges of the paper towel around the potatoes. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. To the bowl of cooked potatoes, add the sour cream. Using a fork or potato masher, carefully mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the baked chicken and finished green beans with the mashed potatoes. Enjoy!
Ingredients
2 each
Boneless, Skinless Chicken Breasts
12 oz
Potatoes
6 oz
Green Beans
¼ cup
Panko Breadcrumbs
3 tbsp
Basil Pesto
1 oz
Garlic & Herb Flavored Butter
2 tbsp
Mayonnaise
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Sour Cream
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and pesto. Season with salt and pepper; stir to combine.
step 2
Bake the chicken & green beans
Pat the chicken dry with paper towels. Season on both sides with salt and pepper. Transfer to one side of the tray. Evenly top with the cheesy breadcrumbs. Add the green beans to the other side of the tray. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Bake, uncovered, 20 to 22 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Top the baked green beans with the softened butter. Carefully toss to coat.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the mashed potatoes & serve your dish
Meanwhile, place the potatoes in a microwave-safe bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Cover the seasoned potatoes with a damp paper towel, tucking the edges of the paper towel around the potatoes. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. To the bowl of cooked potatoes, add the sour cream. Using a fork or potato masher, carefully mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the baked chicken and finished green beans with the mashed potatoes. Enjoy!
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