Pesto Panko Chicken

The recipe this week has become one of my favorites and one I make quite often. This kind of amazes me since I really don't normally care for boneless/skinless chicken breast. I find they usually turn out dry and don't have a lot of flavor. That doesn't mean I don't cook them on a regular basis they just typically aren't my favorite thing. This recipe solves both the problem with the dryness and the lack of flavor.

I am a huge fan of pesto and anything with pesto I usually like so that was why I tried this recipe in the first place. I am pretty sure the combination of the oil in the pesto and the thick blanket of coating it what keeps the moisture in the meat. In any case you should give this one a try.

Since this is cooked in the oven at 425°F  it is a good pair with either roasted veggies or roasted potatoes (or both) so that is a nice win too.

This recipe goes together fairly fast so providing you are organized you can have dinner on the table in about 30 minutes or less. Another good thing in my book.

So let's get on to the step by step for this delicious chicken.

First step is to preheat your oven to 425°F .

Next put your boneless/skinless chicken breasts on a lightly oiled baking sheet. Pat the top surface of the chicken dry with a paper towel and season with a bit of salt and pepper.

In a small bowl combine-

½ cup panko bread crumbs

½ cup shredded mozzarella cheese

a drizzle of extra virgin olive oil

a pinch each of salt and pepper

mix these ingredients together until they are well mixed and can be packed together

  Place a dab of pesto (about a Tablespoon) on top of each breast and spread to cover the top surface.

 

Now divide the panko/mozzarella mixture between the two pieces of chicken. Use your fingers to kind of pack it down and around the chicken forming a crust. You want this to stay together when you serve it.

Now roast the chicken in the preheated oven for about 20 minutes or until the chicken reaches an internal temperature of 165° F. Yes, I do check the temperature of my chicken as well as most things I cook.

Let rest for a couple of minutes before serving.

Since this is so easy and quick to make it is also a good dish for company, just increase the amounts. It works really well if you are making one chicken breast or dozens.

Pesto Panko Chicken

ingredients:

2 boneless/skinless chicken breasts (about 6 oz each)

Kosher salt

fresh ground pepper

½ cup panko bread crumbs

½ cup shredded mozzarella cheese

extra virgin olive oil

2 Tablespoons prepared basil pesto

Preheat your oven to 425°F

Place chicken on a lightly greased baking sheet.

Blot chicken dry with paper towels, sprinkle a pinch each salt and pepper.

Combine panko bread crumbs, mozzarella cheese, olive oil and a pinch each salt and pepper.

Spread pesto over the tops of the chicken breast.

Divide panko mixture over chicken and pack on to form a crust.

Roast in preheated oven for about 20 minutes or until chicken reaches internal temperature of 165°.

Allow to rest a few minutes before serving.

Serves 2