Pesto Chicken

Description
This golden, baked edition of the chicken is made and mixed with pesto for glorious, colorful taste. You can make this with other spices in a chicken and pesto if you want on other occasions, while it then keeps a luxurious taste with the poultry.

Ingredients

 * 5 peeled garlic cloves
 * ½ cup shelled walnuts
 * spinach leaves
 * 3 basil leaves
 * ½ cup crumbled feta cheese
 * 4 chicken breasts, thighs, or legs
 * 1 beaten egg
 * 1 cup seasoned breadcrumbs

Directions

 * 1) Pulse on your small food processor or processor attachment on a blender, then fill the food processor to the top with washed and dried spinach leaves and pulse until blended twice.
 * 2) Add ½ cup crumbled feta cheese, and basil leaves, and pulse until it is a thick paste.
 * 3) Pound the chicken breasts, thighs, or legs with the tenderizer until only thin, but not torn, and spread 1-2 tablespoons of pesto on middle of breast half.
 * 4) Roll into the plastic wrap square for each breast, thigh, or leg and refrigerate for at least 1 hour. Then dredge in 1 beaten egg and coat with seasoned breadcrumbs.
 * 5) Fry in ½ cup hot oil on both sides until golden brown (about 7 minutes).
 * 6) Bake in a heated oven at 350° F, uncovered about 35 minutes until the chicken is 160° C or opaque in the middle.
 * 7) Let rest while you set the table and light the candles, or make a hollandaise sauce. Serve hot and plain with the homemade pesto.