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Baked Parmesan Pesto Chicken

Baked Parmesan Pesto Chicken

I love baked chicken recipes. Especially when they’re crispy, delicious and easy! Just like this recipe for Baked Parmesan Pesto Chicken.

Baked Parmesan Pesto Chicken

The coating is a mix of regular breadcrumbs, Panko breadcrumbs, Italian seasoning, and Parmesan cheese. Once baked, top it with pesto, chopped tomatoes and a little Parmesan cheese. Easy! 

Baked Parmesan Pesto Chicken

Baked Parmesan Pesto Chicken:

  1. It helps to pound each chicken breast to about 1/2-inch thickness. This will help the chicken to cook evenly.
  2. Moisture can cause your chicken to lose its breading. Be sure to pat your chicken with a paper towel to soak up moisture before dredging.
  3.  If you have a few extra minutes, let your chicken rest on the counter for about 10 or 15 minutes after it is breaded. This will help the breading adhere and stick to the chicken even while slicing. 

Baked Parmesan Pesto Chicken

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Baked Parmesan Pesto Chicken

 

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Baked Parmesan Pesto Chicken

Baked Parmesan Pesto Chicken

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 15 minutes
Total Time: 1 hour

Breaded with breadcrumbs, Panko breadcrumbs, Italian seasoning and Parmesan cheese, topped with pesto, tomatoes and more Parmesan cheese.

Ingredients

SPECIAL TOOLS

CHICKEN

Instructions

  1. Heat oven to 350 degrees. Line a rimmed baking sheet with foil and place a baking rack inside. Spray baking rack with non-stick olive oil spray and set aside.
  2. Pat chicken dry with paper towels. Pound chicken to about ½-inch thickness. Salt and pepper both sides of the chicken breast.
  3. In a pie dish or shallow pan, add the flour and set aside.
  4. In a second pie dish or shallow pan, add egg and water and whisk to combine.
  5. In a third pie dish or shallow pan, combine the breadcrumbs, Italian seasoning, Panko breadcrumbs, Parmesan cheese and garlic powder.
  6. Dip chicken breast one at a time into the flour on both sides, shaking off the excess flour before dipping into the egg mixture. Dip chicken breast into the egg mixture on both sides, letting the excess drip away from the chicken breast. Next, dip the chicken breast into the breadcrumb mixture on both sides, gently pressing on each side to adhere the breadcrumbs. Set chicken on prepared baking sheet. Repeat this process with remaining chicken breast.
  7. Bake chicken for 30 to 35 minutes or until the chicken registers 160 degrees.
  8. Divide pesto on top of each chicken breast and garnish with diced tomatoes, parmesan cheese and parsley.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 858Total Fat: 41gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 258mgSodium: 866mgCarbohydrates: 33gFiber: 2gSugar: 3gProtein: 86g

*Nutrition information is an estimate and will vary.*

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