Pesto Pan Fried Chicken
Unlike any fried chicken you've had before.
Serves 4 |
|1 lb. skinless, boneless chicken breasts |
|1/3 cup pesto sauce |
|1/2 cup flour |
|1 egg, beaten with 1 tablespoon water |
|2/3 cup Italian seasoned bread crumbs |
|1/4 cup grated Parmesan cheese |
|4 tablespoons olive oil |
- Preheat oven to 300° F. Line a baking sheet with aluminum foil.
- Combine bread crumbs with Parmesan cheese in a bowl, place flour and beaten egg in separate bowls.
- Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch. Coat chicken with pesto sauce, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumb Parmesan cheese mix.
- Bring a large nonstick skillet to medium heat. Pour olive oil in skillet. Add chicken and cook about 2 minutes on, each side, until coating is golden brown. (Add more oil to the skillet as needed during frying.) Transfer chicken to the baking sheet, place in oven and bake for about 5 minutes.