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Pesto Crusted Chicken
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup of basil pesto
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together 1 cup of basil pesto, 1/2 cup of grated Parmesan cheese, and 1/2 cup of breadcrumbs.
- Season 4 boneless, skinless chicken breasts with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Coat each chicken breast with the pesto mixture, pressing it onto the chicken to form a crust.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until the crust is golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Serve the Pesto Crusted Chicken with your favorite side dishes and enjoy!
Pesto Crusted Chicken is a delectable dish that originated in Italy, where it is known as "pollo al pesto." The dish gained popularity in the United States in the 1990s, thanks to the rising interest in Mediterranean cuisine. Renowned chefs like Jamie Oliver and Ina Garten have featured their own versions of Pesto Crusted Chicken, adding to its appeal. The key to this dish is the vibrant and aromatic pesto, made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The chicken is coated with this flavorful pesto and then baked to perfection, resulting in a crispy, herb-infused crust. Today, the best versions of this dish can be found in authentic Italian restaurants or those with a focus on Mediterranean cuisine. The key to getting this dish right lies in using high-quality, fresh ingredients for the pesto and ensuring the chicken is cooked to juicy perfection. For a twist, some chefs also incorporate sun-dried tomatoes or different herbs into the pesto for added depth of flavor.
40 min
4
350 calories
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