with Parmesan garlic-roasted fingerling potatoes and broccoli
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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consult a health professional to decide if our meals are safe for
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for broccoli), and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer, cut side down, on one side of sheet and roast in hot oven, 15 minutes.
While broccoli roasts, prepare ingredients.
Prepare Ingredients and Bread Chicken
Cut broccoli into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place panko on a plate. Coat chicken evenly with mayonnaise on both sides. Place chicken on panko and flip until coated, pressing gently to adhere.
Finish the Potatoes and Broccoli
Combine broccoli, 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper in a mixing bowl.
After 15 minutes, carefully remove baking sheet from oven. Place broccoli on empty half. Baking sheet will be hot! Use a utensil. Roast again until potatoes and broccoli are tender, 14-16 minutes.
While potatoes and broccoli roast, cook chicken
Cook the Chicken
Place a medium non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and cook, 1 minute.
Add cream cheese, pesto, green portions of green onions, and ¼ cup water. Bring to a simmer.
Once simmering, stir until combined. Remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan. Bon appétit!
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