Created by: lovinretirement
Created on March 18, 2017
Crispy Baked Pesto-Parm Chicken Breast
"Wanted to make chicken breast different tonight. This turned out very good."
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Prep Time: 15mPT15M
Cook Time: 45mPT45M
- 1 pound boneless skinless chicken breasts (2 halves)
- Salt and pepper
- 1/2 cup mayonnaise
- 1 tablespoon basil pesto (heaping, jarred or fresh)
- 1 cup panko bread crumbs
- 1/3 cup parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
What You Will Need
- Baking cooling rack
Preheat oven to 400°F.
Line a cookie sheet with foil. Then place a baking cooling rack in it, sprayed with non-stick cooking spray.
Cut each chicken breast into 2 filets of equal size horizontally. Sprinkle each with salt and pepper on both sides.
In a small bowl, mix mayo and pesto together.
Mix panko, parm cheese, salt and pepper in an 8x8" pan.
With a spoon, spread pesto mixture on one side of each chicken breast, place in bread crumb mixture. Then spread pesto mixture on top side of chicken breast. Then turn it over to coat both side with crumbs. Repeat with each of the chicken breasts. Place on baking cooling rack that's in lined cookie sheet. Bake on center rack in preheated 400°F oven for 30 minutes. Then put on bottom rack of oven for the last 15 minutes to crisp up the bottom of the chicken.
- Serving Size: 1 (164.1 g)
- Calories 319.8
- Total Fat - 11.6 g
- Saturated Fat - 3.2 g
- Cholesterol - 109.1 mg
- Sodium - 594.9 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 0.3 g
- Sugars - 1.9 g
- Protein - 39 g
- Calcium - 136.3 mg
- Iron - 1.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg