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    You are in: Home / Recipes / Pan-Fried Chicken With Red Pepper Pesto Recipe
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    Pan-Fried Chicken With Red Pepper Pesto

    Pan-Fried Chicken With Red Pepper Pesto. Photo by fluffernutter

    1/1 Photo of Pan-Fried Chicken With Red Pepper Pesto

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    qwerty3020's Note:

    This recipe was created by Jeanne Besser and printed in the Atlanta Journal Constitution.

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    Units: US | Metric


    1. 1
      In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
    2. 2
      In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
    3. 3
      Transfer to serving plate and top chicken with pesto.

    Ratings & Reviews:

    • on September 09, 2009


      I made my own roasted peppers and just used this as a sauce over a roasted chicken and dip for roasted taters. YUMMMMY. This will be made many times and used for various dishes. Made for PAC Fall 09

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2008

      Delicious pesto -- we roasted our own red peppers, then used the pesto on our grilled vegetables. The chicken needed a little seasoning or marinade or both. Nice meal -- thanks for posting. Made for PAC spring 08

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pan-Fried Chicken With Red Pepper Pesto

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 219.2
    Calories from Fat 79
    Total Fat 8.7 g
    Saturated Fat 1.5 g
    Cholesterol 70.6 mg
    Sodium 1667.6 mg
    Total Carbohydrate 5.0 g
    Dietary Fiber 1.5 g
    Sugars 0.1 g
    Protein 29.6 g

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