Pesto Chicken
This Is One of Our Family Favorites

All you need is five ingredients to make this delicious Pesto Chicken recipe. The wonderful flavors of pesto and parmesan cheese blend together with the chicken to create a great tasting meal that you can make in 30 minutes.

Panko is a Japanese style bread crumb that gives the chicken a crispy coating and the mayonnaise adds a creamy texture and helps to glue the bread crumbs to the chicken breasts.

Most of the packaged boneless skinless chicken breasts you buy today come with three or four pieces that vary in thickness. You can pound the thick ones down to 1/2 thickness or you can cut the chicken breasts horizontally. Check this link on Cutting Chicken Breasts.

Chicken Pesto Recipe

Prep Time: 15 min

Cook Time: 20 min

Ingredients:

4 boneless skinless chicken breasts (1/2 inch thick)
1 tablespoon basil pesto
4 tablespoons mayonnaise
1/2 cup Panko style bread crumbs
1/2 cup Parmesan cheese finely shredded

Preparation:

Heat oven to 400°F.
Line baking sheet with foil and spray with cooking spray.
Put chicken pieces one at a time in between waxed paper or plastic wrap and pound with a rolling pin or frying pan until 1/2-inch thick. Or cut them in half horizontally, giving you two thin pieces.
Mix mayonnaise and pesto together and put in a small dish.
Mix together bread crumbs and parmesan cheese and put in a small bowl.
Dip chicken into pesto mayonnaise mixture then dip in Panko Bread Crumb mixture making sure to cover both sides.
Place on baking sheet.
Bake 15 to 20 minutes, turn once and cook until juice runs clear when the thickest part is cut (160°F) and coating is golden brown.
Be careful when turning the chicken over. The coating comes off easily.
I grab an edge with tongs and flip them over gently.