I had quite a bit of pesto leftover from pasta night Monday and since I like to use up all of my leftovers, I decided to make pesto marinated chicken with a twist. The combination of breadcrumbs and meat is a match made in heaven. No I mean really, the crisp coating on the outside and the moist, tenderness of the meat on the inside is simply delicious. I of course, oven bake the chicken as am highly averse to deep frying food.
This dish is an absolute crowd pleaser and can be made into bite-sized pieces as an entree, or, as a main served alongside a mustard or white wine sauce, with a side of buttered vegetables. It takes only ten minutes to put together and then a further 30mins in the oven. And while its cooking in the oven you can relax, pour that Riesling, turn on some music and chill!
As I always make enough ‘Pesto’ for at least two servings I tend to have some on hand most of the times. You can use store bought pesto if you like as well. Its a quick and delicious meal and looks good when plated up. Pour the sauce on top at the table like a pro just to jazz it up a little!
This recipe serves two and you can easily scale it up for more people. Tenderise the chicken breast by pounding it a little with a mallet or rolling pin in a bag with the air pressed out. This will help cook the chicken faster and prevent it from becoming stringy and dry. I usually slice each chicken breast fillet into half as portions.
Pesto Crumbed Chicken Breasts
Enjoy it with a sauce drizzled on top and with a side of vegetables or salad!