Pesto Crusted Chicken
Jackie Cooks & Drinks
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!
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- 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
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!