Pesto Pan-Fried Chicken

• 1 lb boneless skinless chicken breast
• 1/3 cup prepared pesto sauce
• 1/2 cup flour
• 1 egg, beaten with 1 tablespoon water
• 2/3 cup Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 3 -4 tablespoons olive oil, divided
• lemon slice, for garnish (optional)
• fresh basil sprig (to garnish) (optional)

1. Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
2. Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
3. In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying.
4. Garnish with lemon slices and basil.

chicken breast, pesto sauce, flour, egg, italian seasoned breadcrumbs, parmesan cheese, lemon slice, fresh basil

Taken from www.food.com/recipe/pesto-pan-fried-chicken-498819 (may not work)