Total Time
Prep 20 mins
Cook 40 mins

Delicious hot from the oven, this flavor-packed chicken is also wonderful cold. Made ahead and refrigerated for up to three days, this dish is perfect for a picnic.

Ingredients Nutrition


  1. Preheat the oven to 375°F Coat a 13" x 9" baking pan with cooking spray.
  2. In a shallow bowl, combine the bread crumbs, tomatoes, and pepper. Spread the pesto on the top side of the chicken breasts, then dip in the bread-crumb mixture, pressing to coat evenly. Arrange the chicken, breast side up, in the prepared pan. Drizzle with the reserved tomato oil.
  3. Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.
Most Helpful

This chicken was delicious! I added some baby new potatoes and lemon quarters to the baking dish; the lemons with the pan drippings made a lovely sauce. The breadcrumb crust was very tasty and kept the chicken moist. I served green beens with it and topped them with some of the sundried tomato crumbs. This is a great weeknight dinner, easy, quick and delish! Tagged, made and reviewed for PAC spring 2012.

gemini08 March 21, 2012

This recipe was very easy to make, smelled delicious while it was cooking. I ate it cold and it was very tasty. I passed the recipe on to my sister and I will definately make this again. Thanks Chef Emanuela!!!

nanner18411 February 20, 2012

YUMMY. I put the chicken and pesto in a plastic bag to coat the chicken then dipped in bread crumb mixture.

janinehunn January 23, 2014