41 Reviews

Great idea for an easy chicken dish, CG! I used cilantro pesto and cut the chicken breasts into strips -- Delicious!!!

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moxie April 21, 2003

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!

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Jane*in*RI November 11, 2003

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!

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GinnyP November 10, 2003

YUM! This was great! I made my own pesto and cut the chicken in to strips, I also added a little parmesan cheese in with the crushed cornflakes. Great recipe!

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blackkat13 July 12, 2003

This was so easy and I will make this again and again. Next time I will not be so generous with the cornflake crumbs. I should have used the amount you suggested - too much did take away from the lovely pesto flavour as Sugarpea suggested in her review. Thank you Canarygirl for a wonderful recipe.

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Ninna September 08, 2003

Very tasty, very quick. Next time I won't allow myself to use more than the recommended 1/4c cornflakes. It hid the taste of the pesto. We're having the leftovers at a picnic tomorrow. The tenderloins make perfect finger food when chilled.

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sugarpea August 22, 2003

This was such an easy and fabulous dish, my family really loved it! I substituted multi-grain flakes for the cornflakes (slightly less carbs) and used the Classico pesto. Next time I'll try it with chicken tenders. The flavor was unbeatable!

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MsBitterheart May 11, 2003

I loved the idea but didn't have corn flakes so I used plain bread crumbs. It was really yummy! The boyfriend even commented on how good it was. I also used the Classico pesto.(love it!) I can't wait to try it with the corn flakes. Thanks for another great idea, cg!

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Malriah April 23, 2003

Easy, fast, and super tasty! I made this one as written and I really don't think I would have changed a thing. Wonderful recipe that I'll be hanging on to. Thanks for posting!

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Denise Nachtigal March 24, 2005

Yummy chicken. Moist on inside and crunchy on the outside ... and I love that it is low in fat!

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Jac September 14, 2003
Pesto "Fried" Chicken