Crunchy Oven Pesto Chicken Cutlets
Created by ladybug on May 27, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #5559
Ingredients
- 4 tablespoons pesto (prepared pesto, I use more and use homemade but purchased is okay)
- 1 to 1 1/2 pounds boneless skinless chicken breasts (4 breasts)
- 1 cup panko bread crumbs
- 1/2 cup breadcrumbs (fine dry bread crumbs)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
How to Make
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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.
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Step 2: Pat chicken breasts dry. Gently pound the chicken between sheets of plastic wrap to even thickness.
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Step 3: In a food processor, pulse the panko and dry bread crumbs with the paprika, garlic, salt, and pepper, until well combined.
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Step 4: Rub each chicken breast with about 1 fairly heaping tablespoon of pesto, then press in the crumbs to thoroughly coat.
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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).
Nutritional Facts
- 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