It's that time of the year when the basil is growing strong, and here's a fun recipe to make with all that herby goodness: Crunchy Pesto Chicken.
2 chicken breasts, pounded flat
About 1-2 cups of basil
1 cup of grated parmesan
olive oil (as needed)
Salt and Pepper
Crunchies (either 1 cup of panko breadcrumbs or substitute with smashed ritz crackers
1 cup shredded mozzarella cheese
Make the pesto (best a day before) and marinate the chicken:
In food processor, process basil, parmesan, salt and pepper, and oil until it's a fairly liquid paste.
Pound the chicken flat, salt and pepper, and then coat with the pesto. Put in a container and refrigerate overnight. Bring out about 20-30 minutes before cooking and let it come to temperature.
Preheat the oven to 425 degrees (F).
Make the topping:
Take the crunches (best with Panko but ritz crackers are a good substitute). Mix with the mozzarella and a drizzle of olive oil and some salt.
Prep the chicken:
Put the chicken breasts on a foil-covered baking sheet. Top with the cheese and crunches topping.
Bake at 425 until the chicken is at 155 degrees (F). Remove, let rest 10 minutes, should rise to the required 165 degrees. Depending upon the size of the chicken breast, this should take 12-20 minutes.
Slice and serve with whatever you desire. We think it's great with a side salad, potatoes, or flavored rice!
Thanks for stopping by!
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