Crunchy Oven Pesto Chicken Cutlets
"I make my own pesto in the summertime so I'm always looking for great recipes to use it, here's one we really enjoy but if you don't like the flavor of pesto then you may not care for this recipe"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (480.3 g)
- Calories 996.7
- Total Fat - 32.8 g
- Saturated Fat - 12.2 g
- Cholesterol - 137.5 mg
- Sodium - 2310.5 mg
- Total Carbohydrate - 96.7 g
- Dietary Fiber - 14.2 g
- Sugars - 9.4 g
- Protein - 79.2 g
- Calcium - 667.9 mg
- Iron - 6.8 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oven to 400F (preheated for 10 minutes). Lightly grease a baking pan large enough to hold the chicken in a single layer.
Step 2
Pat chicken breasts dry. Gently pound the chicken between sheets of plastic wrap to even thickness.
Step 3
In a food processor, pulse the panko and dry bread crumbs with the paprika, garlic, salt, and pepper, until well combined.
Step 4
Rub each chicken breast with about 1 fairly heaping tablespoon of pesto, then press in the crumbs to thoroughly coat.
Step 5
Arrange the chicken in the baking pan and bake for about 20 minutes, or until chicken is cooked (do not turn the chicken).
Tips
No special items needed.
2 Reviews
You'll Also Love
