Oven-Fried Pesto Chicken
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Ingredients
- 2 to 3 tablespoons prepared pesto
- 4 chicken breast halves
- 1 cup panko breadcrumbs
- 1/2 cup fine dry breadcrumbs
- 1/4 cup grated Parmesan cheese, optional
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- 1
Gather the ingredients.
- 2
Heat oven to 400 F. Lightly grease a baking pan large enough to hold the chicken in a single layer.
- 3
Gently pound the chicken breasts between sheets of plastic wrap to an even thickness. Alternatively—especially if the chicken breasts are large—slice each chicken breast half horizontally to make 2 cutlets.
- 4
In a food processor, pulse the panko and dry breadcrumbs with the Parmesan cheese (if using), paprika, salt, and freshly ground black pepper until well combined.
- 5
Rub each chicken breast with about 1 to 2 teaspoons of pesto, then press in the crumbs to thoroughly coat.
- 6
Arrange the chicken pieces in the prepared baking pan and bake for about 20 minutes, or until chicken is cooked through.
20 min - 7
The minimum safe temperature for poultry is 165 F (74 C). If in doubt, check the chicken pieces with an instant-read food thermometer.
Nutrition
Per serving (based on 4 servings)
