Friday, May 10, 2013

Food Friday - Lemon Pesto Chicken

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Last Tuesday, I felt it was a great day to make up a recipe. I used what I had in my kitchen and it turned out GREAT! I mean, when your husband says "wow" after his first bite, you know it's good. Here's what you'll need (for 2-3 servings):

2 tsp lemon juice
2 tbsp grated Parmesan cheese
2 tsp parsley
1/2 c pesto (You can make some using fresh basil, garlic, and olive oil... Or you can get store bought)
1 tsp fresh chopped garlic
2 large chicken breasts
1 c plain bread crumbs
1/2 c smooshed French Fried Onions
1 egg

Preheat oven to 350*

Scramble your egg in a bowl.
In a separate bowl, mix Parmesan cheese, pesto, parsley, garlic, and lemon using a fork or rubber spatula.
On a plate, combine the bread crumbs and french friend onion crumbs.

Using a meat tenderizer, flatten first chicken breast to about 1/2" thick. dunk one side into the egg and set into bread crumb mixture. While it's there, using the rubber spatula, spread on half of your pesto mixture over the whole breast. Roll, making sure the pesto mixture stays primarily inside and secure using toothpicks. Repeat for second chicken breast.

Spray a casserole dish with nonstick spray and sprinkle remaining bread crumbs into bottom. Set both chicken breasts on top of the crumbs and put casserole dish into preheated oven. Bake until chicken is cooked through. My large chicken breasts took one hour.

By cooking it longer at a low temp, you are retaining a lot of the moisture and the chicken comes out tender and delicious. I served it with edamame.

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