Author Notes
I first make home made pesto then stuff the chicken breast, dip in egg then panko, brown and bake in the oven...Delicious! —Claire
Continue After Advertisement
Ingredients
- Pesto
-
1 bunch
Fresh Basil
-
2
Cloves of Garlic
-
1/4 cup
Freshly Grated Parmesan Cheese
-
1/2
Lemon, Squeezed
-
4 tablespoons
Extra Virgin Oilive Oil
-
1/2 cup
Pine Nuts
-
1 pinch
Sea Salt
- Pesto Stuffed Chicken Breast
-
4
Large Chicken Breasts
-
3
Beaten Eggs
-
1 cup
Plain Panko
-
4 tablespoons
Extra Virgin Olive Oil
Directions
- Pesto
-
Finely chop the rinsed and dried basil, garlic, grate the cheese and squeeze the lemon and add olive oil to food processor, add salt, chop and blend. Set aside or freeze in freezer bag flat for another day.
- Pesto Stuffed Chicken Breast
-
Pat dry the chicken breasts, using a sharp long knife, make a hole through the middle of the breast lengthways push the Pesto into the chicken both ends.
-
Add 2 table spoons of evoo to an oven proof skillet on medium high till sizzling then add one teaspoon of pesto the skillet, be careful not to burn.
-
Dip the chicken into the egg mixture
-
Roll the chicken into the Panko
-
Transfer to the oven proof skillet and sear till golden and all sides...just a minute or so on each side then transfer to oven. Large chicken breast should take about 40 minutes in a 375 pre heated gas oven.
See what other Food52ers are saying.