Saturday, January 16, 2010

Pesto Chicken

This is a quick & easy weeknight recipe.

1 pkg chicken breasts
flour for coating chicken
salt & pepper
vegetable oil for sautee-ing
1 jar prepared pesto (we used Bellino and it was very good.  We have tried Classico and it is not so good)

Rinse and then slice the chicken breasts in half if they are not already thin sliced.
Sprinkle chx with salt and pepper
Dredge the chicken in flour
(Boil water for pasta if you are serving with pasta)

Preheat the oven around 300 degrees.
Heat a bit of oil in a skillet.  Place the chicken breasts in the skillet, cook until browned and flip.
Cook until browned on the second side, and place in an oven-safe dish.
Spread some of the prepared pesto sauce on the chicken.
Place that chx in the oven, and add more oil to skillet if necessary, and cook the other half.
Once all the chx is done, spread w/pesto and put in the oven for ~5-10 minutes.
Serve with pasta, also coated in pesto sauce.

This was good, but I can't wait to have fresh homemade pesto from my garden!

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