Pesto Crumbed Chicken Breasts

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

  • Servings: 2
  • Time: 45mins
  • Difficulty: “easy”
  • Print


  • 2 skinless boneless chicken breasts (tenderised and halved into portions)
  • 4tbsp basil pesto
  • 1 cup bread crumbs
  • 1tsp dried italian herbs
  • Salt & pepper to taste
  • 1tbsp olive oil


  1. Preheat the oven to 180C and prepare a baking tray lined with foil.
  2. Season the chicken breasts with salt and pepper, and coat generously with pesto. Go easy on the salt as both the pesto and bread crumbs will have salt in them as well.
  3. In another bowl mix bread crumbs, dried italian herbs and the olive oil. Rub together so that it is mixed well.
  4. Take each portion of chicken breast and dip it in the breadcrumb mixture to coat it evenly. You might have to press the breadcrumbs down a little to ensue that they stick on.
  5. Place them on the baking tray at an even distance.
  6. Pop the tray into the oven for 20-30mins until cooked through. Check at the 20min mark to check doneness by. The top should be golden brown in colour.

Enjoy it with a sauce drizzled on top and with a side of vegetables or salad!


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