Editors' Pick
Pesto "Fried" Chicken
"A healthy alternative to regular fried chicken, this is easy and very tasty. Low in fat and carbs."
photo by Swirling F.
- Ready In:
- 30mins
- Ingredients:
- 3
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 3 tablespoons purchased pesto sauce (I use Classico)
- 1⁄4 cup corn flake crumbs
directions
- 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.
Questions & Replies
-
I'm a high schooler, and I like hot Cheetos, so...… I was wondering if you could use hot Cheetos as the bread crumbs?
Reviews
-
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!
-
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! -
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.
see 42 more reviews
Tweaks
-
This was a really good idea. I really changed it up though. I used the pesto sauce in recipe #8650 and used bread crumbs instead of cornflakes. I added italian seasoning, salt, peper, parmesean cheese and paprika to the bread crumbs. It was wonderful. I will make this again.
-
So good and so easy!! I used Italian flavored bread crumbs instead of corn flakes, and added some parmesan cheese to the bread crumbs. Will definitely make again!
-
I nearly stripped my pot of Basil for making the Pesto, but it was worth it. I used Mahtzo Meal instead of cornflake crumbs. My friends were wanting thirds and fourths! But I barely had enough for seconds (I had planned to keep them for a second meal.)
