Prep 10 mins
Cook 20 mins
A healthy alternative to regular fried chicken, this is easy and very tasty. Low in fat and carbs.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 3 tablespoons purchased pesto sauce (I use Classico)
- 1⁄4 cup corn flake crumbs
- Preheat oven to 375º.
- Brush pesto over chicken breast fillets, coating both sides.
- Coat with Corn Flake crumbs.
- Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.
Great idea for an easy chicken dish, CG! I used cilantro pesto and cut the chicken breasts into strips -- Delicious!!!
I served this to a few family members and we all loved it. I thinned out the pesto w/some olive oil, coated the chicken, and threw it into a ziplock bag and let it sit in the fridge for about 4-5 hours. I added seasoned salt to the cornflake crumbs. Thanks for posting CG!
CG, I just love your recipes! And this one is no exception. :) The flavor...nothing short of spectacular. The ease of prep...I could make this in my sleep. lol For gluten-free, just used gluten-free corn flake crumbs. I pounded the thickest part of the breast lightly to make it the thickness of the rest. Then I lightly oiled my cookie sheet, and sprinkled with cornflake crumbs. I spread pesto on one side of the chicken breasts and layed that side down on the cookie sheet. Then spread pesto over the top of the chicken, sprinkled with cornflake crumbs, and sprinkled with a little Parmagian-Reggiano (sp). I let it sit for about 10 minutes at room temp and then baked for 20 minutes. My husband and I loved it!!! We served it with Westbrae Angel Hair Pasta (gf) and salad. We had a Montrachet wine with this, too. This could be a fabulous do ahead company meal! Thank you my sweet friend!