Mustard Panko Chicken with Pesto
From my sister, Beth Jones, Campus Club Executive Chef at the University of Minnesota
Serves 4-6
This makes a beautiful dinner to start the week! Leftovers make great lunches.
Pesto
1 clove garlic
1/2 c. Parmesan or Romano cheese
3 c. basil, spinach, parsley, or arugula or any combo!
3/4 c. olive oil
Salt and pepper to taste
Pulse cheese and garlic in food processor until minced.
Add greens, salt, pepper.
Drizzle olive oil with motor running.
Store in fridge with plastic wrap pressed against top surface to avoid browning.
Store 3 days in fridge, or freeze for 4 months.
Chicken
1 pound boneless, skinless chicken breasts or thighs
1/4 Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
2 c. panko (or gluten free) breadcrumbs
High smoke point oil (avocado, canola, safflower)
1 lemon, quartered
Coat large pan with oil (a bit more than you'd normally use!) over medium heat.
Mix mustard, salt, pepper, and chicken in a gallon Ziploc bag.
Pound the chicken to 1/2 inch thickness so they cook evenly.
Make sure all chicken is thoroughly coated in mustard.
Add chicken (in batches) and brown slowly for 5 min per side.
Lower heat if necessary to avoid burning the panko.
Cook to internal temp of 165 degrees.
Allow chicken to rest 2 min. Tip: put chicken on cooling rack over a cookie sheet to keep panko crispy.
Top with pesto and fresh squeezed lemon juice.
Meal prep ideas:
Watch for sales and stock up on breasts or thighs (we use organic thighs from Costco or nearby co-op).
Complete steps 1-4 with 1 or more pounds chicken.
Make a batch, and freeze the rest of the uncooked chicken, coated in mustard. Freeze flat in Ziplocs.
Take a pound out of freezer 1-2 days prior to making.
Make a large batch of the pesto and freeze in small containers. Put in fridge the day you plan to use it.
I don't have an air fryer, but I bet that would work!
Always have a lemon on hand for this recipe and healthy homemade salad dressing.
Panko Chicken with Pesto, lemon wedges, and a quinoa salad