Pan-Fried Chicken With Red Pepper Pesto

Total Time
Prep 10 mins
Cook 15 mins

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

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.


Most Helpful

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

wicked cook 46 September 09, 2009

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

fluffernutter April 12, 2008

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