Baked Pesto Cheesy Chicken
with Garlic Bread & Green Beans
Ingredients
- 2 Boneless, Skinless Chicken Breasts (4 for 4 servings)
- 1 Small Baguette (2 for 4 servings)
- 6 oz Green Beans (12 oz for 4 servings)
- 2 oz Shredded Cheddar & Monterey Jack Cheese Blend (4 oz for 4 servings)
- 1/2 oz Garlic & Herb Flavored Butter (1 oz for 4 servings)
- 3 Tbsp Basil Pesto (6 Tbsp for 4 servings)
- 2 Tbsp Mayonnaise (4 Tbsp for 4 servings)
- 1/4 cup Panko Breadcrumbs (1/2 cup for 4 servings)
- 1/4 tsp Crushed Red Pepper Flakes (1/2 tsp for 4 servings)
- 1 Single-Use Aluminum Tray (2 for 4 servings)
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven 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.
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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(s). Evenly top with the cheesy breadcrumbs. Transfer the green beans to the other side of the tray(s). Drizzle with olive oil; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. 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.
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Make the garlic bread & serve your dish
Once the chicken and green beans have roasted about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the baked chicken and green beans with the garlic bread. Enjoy!
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