Pesto Chicken Breast – a delicious recipe with Pesto, Fresh Basil, Garlic, Freshly Grated Parmesan Cheese, Lemon, Nuts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Finely chop the rinsed and dried basil, garlic, grate the cheese and squeeze the lemon and add olive oil to food processor, add salt, chop and blend. Set aside or freeze in freezer bag flat for another day.
2
Pat dry the chicken breasts, using a sharp long knife, make a hole through the middle of the breast lengthways push the Pesto into the chicken both ends.
3
Add 2 table spoons of evoo to an oven proof skillet on medium high till sizzling then add one teaspoon of pesto the skillet, be careful not to burn.
4
Dip the chicken into the egg mixture
5
Roll the chicken into the Panko
6
Transfer to the oven proof skillet and sear till golden and all sides...just a minute or so on each side then transfer to oven. Large chicken breast should take about 40 minutes in a 375 pre heated gas oven.
867
kcal
Calories
65
g
Fat
24
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Pesto, 1 bunch Fresh Basil, 2 Cloves of Garlic, 1/4 cup Freshly Grated Parmesan Cheese, and more.
Yes, Pesto Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
