Pesto Fried Chicken Recipes

PESTO PAN-FRIED CHICKEN

Pesto Pan-Fried Chicken image

Make and share this Pesto Pan-Fried Chicken recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast
1/3 cup prepared pesto sauce
1/2 cup flour
1 egg, beaten with 1 tablespoon water
2/3 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
3 -4 tablespoons olive oil, divided
lemon slice, for garnish (optional)
fresh basil sprig (to garnish) (optional)

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.

3-INGREDIENT PESTO FRIED CHICKEN

3-Ingredient Pesto Fried Chicken image

We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.

Provided by Dawn Perry

Categories 3-Ingredient Recipes Chicken Pan-Fry Fry Basil Dinner

Yield 4 servings

Number Of Ingredients 7

Ingredients

Vegetable oil (for frying; about 2 cups)
1 cup plain fine breadcrumbs
1 pound boneless, skinless chicken thighs (about 4 large)
Kosher salt, freshly ground pepper
1/4 cup basil pesto, plus more for serving
Special Equipment
A deep-fry thermometer

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

Pesto

Make and share this Pesto "Fried" Chicken recipe from Food.com.

Provided by canarygirl

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 lbs boneless skinless chicken breasts
3 tablespoons purchased pesto sauce (I use Classico)
1/4 cup corn flake crumbs

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.

EASY PESTO CHICKEN SKILLET

Easy Pesto Chicken Skillet image

This is a tasty budget meal that incorporates a handful of ingredients found in your pantry. The key to this cooking properly is keeping the chicken and broccoli florets an even size. I highly recommend freshly prepared pesto.

Provided by thedailygourmet

Categories Pesto Chicken

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

6 ounces boneless, skinless chicken breast, thinly sliced
½ teaspoon Italian seasoning
¼ teaspoon salt
1 pinch ground black pepper
1 tablespoon butter
1 clove garlic, minced
3 cups chicken broth
6 ounces gemelli pasta
3 cups small broccoli florets
1 cup grape tomatoes, halved
½ cup shaved Parmesan cheese
¼ cup whipping cream
¼ cup fresh basil pesto
¼ teaspoon cayenne pepper

Steps:

Season chicken with Italian seasoning, salt, and pepper.
Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 40.4 g, Cholesterol 68.3 mg, Fat 21.1 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 9.4 g, Sodium 1361.6 mg, Sugar 3.6 g

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