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Chef Winnona preparing 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[]

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.

Notes[]

Instead of the homemade pesto, add 4 tablespoons store-bought pesto sauce to the pounded chicken breasts, thighs, or legs.

Videos[]

How_to_Make_Pesto_CHicken

How to Make Pesto CHicken

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