Wednesday, March 14, 2012

Pesto Parmesan Chicken

The title of this recipe pretty much says it all. It has three primary ingredients, it's quick and easy, and it's delicious on top of anything or all by itself.

*Serves 2*

2 Chicken breasts (I like to halve these when I trim them, but that's up to you.)
1/4 cup Shredded fresh parmesan cheese
1/4 cup Basil pesto (Several canned versions work, or you can make your own.)
1 tbsp Unsalted butter
1/8 tsp Garlic Powder
Coarse salt and pepper to taste

Preheat oven to 375 degrees. In a medium pan, melt the butter on medium-high heat. Season the chicken breasts with salt, pepper and garlic powder and add to the pan. Allow to brown on both sides for about three minutes each. Remove the chicken from the pan and place into a shallow glass baking dish. Cover the top of each chicken breast in pesto (there should be a small amount left over). Sprinkle with parmesan until all pieces are coated. Bake for approximately 20 minutes, or until cheese starts to brown. Drizzle remaining pesto on top along with any remaining parmesan and serve.

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