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Baked Pesto Chicken

By Chef Emanuela on February 17, 2012

Photo by gemini08

2 Reviews

Prep Time: 20 mins
Total Time: 1 hrs
Servings: 4

Photo by gemini08

About This Recipe

"Delicious hot from the oven, this flavor-packed chicken is also wonderful cold. Made ahead and refrigerated for up to three days, this dish is perfect for a picnic."

Ingredients

1/2 cup seasoned dry bread crumb
2 tablespoons finely chopped and drained sun-dried tomatoes packed in oil
1 tablespoon oil, reserved
1/2 teaspoon cracked black pepper
1/4 cup prepared pesto sauce
4 bone-in skinless chicken breast halves

Directions

Preheat the oven to 375°F Coat a 13" x 9" baking pan with cooking spray.
In a shallow bowl, combine the bread crumbs, tomatoes, and pepper. Spread the pesto on the top side of the chicken breasts, then dip in the bread-crumb mixture, pressing to coat evenly. Arrange the chicken, breast side up, in the prepared pan. Drizzle with the reserved tomato oil.
Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (140 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 230.0
Calories from Fat 69: 30%

Amount Per Serving: %
Total Fat 7.7g: 11%
Saturated Fat 1.3g: 6%
Cholesterol 75.6mg: 25%
Sugars 0.8 g
Sodium 409.9mg: 17%
Total Carbohydrate 11.2g: 3%
Dietary Fiber 1.0g: 4%
Sugars 0.8 g: 3%
Protein 27.3g: 54%

Reviews

"This chicken was delicious! I added some baby new potatoes and lemon quarters to the baking dish; the lemons with the pan drippings made a lovely sauce. The breadcrumb crust was very tasty and kept the chicken moist. I served green beens with it and topped them with some of the sundried tomato crumbs. This is a great weeknight dinner, easy, quick and delish! Tagged, made and reviewed for PAC spring 2012."

By gemini08 on March 21, 2012 | 1295593
"This recipe was very easy to make, smelled delicious while it was cooking. I ate it cold and it was very tasty. I passed the recipe on to my sister and I will definately make this again. Thanks Chef Emanuela!!!"

By nanner18411 on February 20, 2012 | 1288847