Pan-Fried Chicken With Red Pepper Pesto

READY IN: 25mins
Recipe by qwerty3020

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

Top Review by wicked cook 46

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

Ingredients Nutrition


  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. 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. Transfer to serving plate and top chicken with pesto.

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