Pesto Panko Chicken


Pesto Panko Chicken

This bread crumb/mozzarella topping is crispy and delicious. Paired with a yummy kale salad and roasted potatoes - just grab your favorite glass of white wine and your dinner is served!
Prep Time20 mins
Cook Time30 mins
Servings: 2


  • 2 baking sheets
  • mixing bowls
  • measuring spoons
  • thermometer


  • 2 6oz chicken breasts
  • 3 tbsp basil pesto
  • 1/4 cup breadcrumbs
  • 3 tbsp mozzarella cheese
  • 1-2 cups small red potatoes
  • 1-2 cups kale
  • 1 roma tomato
  • 3 tbsp caesar dressing


  • Preheat oven to 425 degrees.
  • Rinse and dice red potatoes into bite size pieces. Spread onto baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 20- 25 min, or until tender.
  • Remove stem from kale, roll the leaves into a large "cigar" and slice. Dice tomato into 1/2 inch pieces.
  • Place kale in a bowl with the dressing and some salt, massage until the leaves soften, then add the tomatoes and any additional dressing.
  • Combine breadcrumbs and mozzarella cheese into a small bowl, add about 2 tablespoons of olive oil, season with salt and pepper and set aside.
  • Place chicken breasts in a bowl, season both sides with salt and pepper. Add in pesto and 1 tablespoon of olive oil, coat both sides. Transfer chicken to foil-lined baking sheet and spoon the breading on top. Press down a little bit to help it stay on top, and be generous - this is the good stuff!
  • Roast chicken for 15-20 min, until fully cooked.
  • Plate it up and enjoy!


This has become such an easy staple in our house, and healthy too. Seriously, a kale salad with tomatoes and caesar dressing? Don't overthink it! Also, I'm really great at finding ways to add cheese to just about any meal, so this breadcrumb topping is a treat.
Enjoy my friends! Don't forget to tag us if you decide to make it!