Pesto Crusted Chicken
Overview
Full swing summer mode over here!
If you follow me on Instagram, you know that I am ALLLLLL about everything pesto!
Basil pesto, garlic scape pesto, spinach + arugula pesto…the list goes on!
This recipe came to life when I “accidentally” made too much pesto (never really an accident, btw) and had chicken I needed to use!
It’s the perfect meal for dinner or lunch, and is absolutely perfect over a bed of greens like arugula or baby spinach, with just a hint of lemon squeezed on them.
The beauty of this chicken is it’s great right out of the oven as well as room temperature, or even turned into chicken salad!
Serves 4
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
-
1 lb boneless, skinless chicken breasts of thighs, rinsed and patted dry.
-
1/2 cup of pesto, storebought or homemade
-
Splash or two of milk to thin out the pesto
-
1 cup of panko breadcrumbs
-
1/2 cup grated parmesan cheese
-
1/4 tsp kosher salt, cracked pepper
Method
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Prepare your dredging stations; grab a shallow bowl and place the pesto + milk in one, whisk to combine.
Place the breadcrumbs + parmesan in the other, whisk to combine.
Sprinkle salt and pepper on each piece of chicken. Dredge chicken into the pesto mixture and then immediately into the breadcrumb mixture, making sure to coat both sides. Place coated chicken on the baking sheet. Repeat the process until all chicken pieces are coated.
Spray the top of each chicken piece with nonstick spray. Bake in the oven for a total of 30 minutes, flipping half way and spraying the other side with non stick spray.
Enjoy as desired- preferably with a big hunk of burrata cheese!
Pesto Crusted Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts of thighs, rinsed and patted dry
- 1/2 cup pesto, store bought or homemade
- splash milk to thin out the pesto
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 tsp kosher salt, cracked pepper
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Prepare your dredging stations; grab a shallow bowl and place the pesto + milk in one, whisk to combine.Place the breadcrumbs + parmesan in the other, whisk to combine.Sprinkle salt and pepper on each piece of chicken. Dredge chicken into the pesto mixture and then immediately into the breadcrumb mixture, making sure to coat both sides. Place coated chicken on the baking sheet. Repeat the process until all chicken pieces are coated.Spray the top of each chicken piece with nonstick spray. Bake in the oven for a total of 30 minutes, flipping half way and spraying the other side with non stick spray.Enjoy as desired- preferably with a big hunk of burrata cheese!