This recipe was created by Jeanne Besser and printed in the Atlanta Journal Constitution.
Make and share this Pan-Fried Chicken With Red Pepper Pesto recipe from Food.com.
- 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.
- In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
- Transfer to serving plate and top chicken with pesto.