Crispy Baked Pesto-Parm Chicken Breast

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Wanted to make chicken breast different tonight. This turned out very good."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 400°F.

Step 2

Line a cookie sheet with foil. Then place a baking cooling rack in it, sprayed with non-stick cooking spray.

Step 3

Cut each chicken breast into 2 filets of equal size horizontally. Sprinkle each with salt and pepper on both sides.

Step 4

In a small bowl, mix mayo and pesto together.

Step 5

Mix panko, parm cheese, salt and pepper in an 8x8" pan.

Step 6

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.

Tips & Variations


  • Baking cooling rack

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