This has to be one of the easiest and most delicious chicken recipes ever. I make this ALL THE TIME not only because it is so yummy, and so easy, but it is also really economical! The prep is virtually hands off and it is a very good "make once, eat twice" recipe. I usually cut up leftovers and use them in sandwiches, salads, pasta dishes, and more. On Saturday, I will be using the leftovers in my Chicken, Bacon, Lettuce, and Tomato Wrap (CBLT). This is a total favorite in my family.
Baked Crunchy Pesto Chicken
- 6 boneless, skinless chicken breasts, pounded thin (about 1/4 inch)
- 1 cup homemade or store bought basil pesto (you may not need all of the pesto)
- 2 cups bread crumbs seasoned with italian herbs
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese (or italian cheese blend), grated
Preheat oven to 350 degrees. Spray a 13X9 baking dish generously with cooking spray. Mix the bread crumbs and the cheese in a shallow bowl or dish, place some of the pesto in another shallow dish (I use a pie plate or pasta bowls- you can add more pesto if you need it). Coat each chicken breast in the pesto, then the bread crumb mixture, then place in the baking dish. Bake for 45 minutes to 1 hour or until the chicken is fully cooked (no longer pink in the thickest part of the breast).
I usually serve this with some pasta coated in the remaining pesto and a steamed vegetable, tonight it was carrots. You can also serve this with rice, or with a nice tossed salad. You can change up the flavors by using a nice tapenade or a different type of pesto to substitute for the basil pesto.
On another note, I did not receive any entries for this weeks Fit Family Challenge so I am extending it for another week. If you would like to be featured for a week on my blog please visit the Fit Family Challenge Page to enter a post in the challenge! I look forward to hearing your great ideas!
Until next time, happy and HEALTHY cooking and EATING!