3 Ingredient Pesto Fried Chicken Recipes

EASY PESTO CHICKEN

Steps:

• Preheat the oven to 400°F. Pat the chicken dry and trim off any excess fat if needed. If your chicken breast is much larger than 4-5 ounces, you may need to slice it in half lengthwise to get a 4-5 ounce portion (chicken breasts can be very thick and large). The chicken will cook more evenly if each piece of chicken is similar size. Season both sides of the chicken with salt and pepper.
• Spread 1/4 cup of the pesto into the bottom of a square baking dish. Place the chicken breasts in the dish and cover them with the remaining pesto. If using the mozzarella, place a 1-ounce slice on top of each piece of chicken.
• Bake in the preheated oven for 22-26 minutes, or until the internal temperature of the chicken reaches 165°F. If you want the mozzarella brown and bubbly, turn on the broiler for the last 1-2 minutes.
• If using the fresh mozzarella, remove the chicken from the oven at 20 minutes (or when it reaches about 160 degrees) and place back in the oven and broil for 2-3 minutes

EASY 3 INGREDIENT PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Place chicken breasts in a baking dish.
• Spread a spoonful of pesto over each side of the chicken breasts.
• Sprinkle the top of the chicken with the parmesan cheese.
• Bake for 30 minutes, or until chicken is done.

3-INGREDIENT PESTO CHICKEN BREAST

Steps:

• Slice the chicken into halves, so you end up with thinner cutlets. Then season both sides with salt and pepper.
• Now add the olive oil into a skillet and bring the heat to medium high.
• Cook the chicken on both sides, then transfer to a plate and cover with foil.
• In the same pan, toss in the cherry tomatoes and stir them gently for about 1 minute just until they look blistered. Then add in the pesto.
• Now add the chicken back in. Stir until everything is combined. Add more pesto on top of the chicken if you prefer more.

3-INGREDIENT PESTO FRIED CHICKEN

Steps:

• Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
• Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
• Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
• Serve chicken with pesto alongside for dipping.

PESTO "FRIED" CHICKEN

Steps:

• Preheat oven to 375º.
• Brush pesto over chicken breast fillets, coating both sides.
• Coat with Corn Flake crumbs.
• Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.

PESTO PAN-FRIED CHICKEN

Steps:

• Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
• Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
• In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying.
• Garnish with lemon slices and basil.