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)
- Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
- Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
- 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.
- 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)