A few weeks ago we found ourselves in a situation we’ve been finding ourselves in a lot lately – getting home late and not knowing what to do for dinner. Declan has been working later than normal at work and Erica’s school work has been piling up. Not much we can do about it.
Nevertheless, we’ve been trying really hard to make sure that we are still able to cook a healthy dinner most nights of the week (we ordered Wendy’s for dinner last week, that’s how bad things have gotten). On this particular night we looked into the fridge to see what we had on hand. One chicken breast and a smorgasbord of different things. We combed through the fridge and presto! we found some pesto.
We thought that the pesto might make a nice binding agent for the breadcrumbs, similar to the mayo in our weeknight chicken recipe. We gave it a shot and what resulted was a recipe worth blogging about.
Oh and Happy April Fools!
Pesto Crusted Chicken
Take one chicken breast and filet it so you have two equally thick slices.
Rub some pesto all over that chicken. Looking sexy.
Coat in bread crumbs. We used panko bread crumbs because that’s all we had.
In a non-stick pan over medium high heat, fry up the chicken in olive oil for about 5 minutes a side or until the outside becomes golden brown and the inside is no longer pink.
Serve and enjoy!
- 1 large chicken breast
- 6 ounces of pesto
- ½ cup panko bread crumbs
- Pinch of salt and pepper
- Take one chicken breast and filet it so you have two equally thick slices.
- Cover both sides of the chicken in pesto.
- In a shallow plate, mix together the panko bread crumbs and salt and pepper. Coat the chicken fillets in bread crumbs.
- In a non-stick pan over medium high heat, fry up the chicken in olive oil for about 5 minutes a side or until the outside becomes golden brown and the inside is no longer pink.
- Serve and enjoy!