Pesto Pan-Fried Chicken
Pesto Pan-Fried Chicken is made with boneless chicken breasts coated in basil pesto and bread crumbs and pan-fried in olive oil and butter until golden and crispy.
Servings: 4
Equipment
Ingredients
- 4 boneless chicken breasts
- 1/2 cup pesto sauce
- 1/2 cup all-purpose flour
- 1 egg beaten with 1 tablespoon water
- 1 cup Italian seasoned bread crumbs
- 1/3 cup shredded Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
Instructions
- Lightly season chicken with salt and pepper and coat in pesto sauce.
- Coat both sides of chicken in flour, dip in egg mixture, and then coat with seasoned bread crumbs mixed with Parmesan cheese.
- Heat the oil and butter in a large skillet, preferably cast iron, set over medium heat.
- Add chicken and cook 4 to 5 minutes per side, or until cooked through.
Nutrition
Calories: 624kcal | Carbohydrates: 36g | Protein: 35g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 946mg | Potassium: 366mg | Fiber: 2g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 3mg