Sundried Tomato-Pesto Chicken

Submitted by Chef Emanuela

"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."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 4

ingredients

• 1⁄2 cup seasoned dry bread crumb
• 2 tablespoons finely chopped and drained sun-dried tomatoes packed in oil
• 1 tablespoon oil, reserved
• 1⁄2 teaspoon cracked black pepper
• 1⁄4 cup prepared pesto sauce
• 4 bone-in skinless chicken breast halves

directions

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.

Reviews

[gemini08]

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.

 

[nanner18411]

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!!!

 

[janinehunn]

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