Oat-Crusted Pesto Chicken

• 1 oz basil leaves
• 2 tbsp roughly chopped parsley
• 1 oz pine nuts
• 1 clove garlic, roughly chopped
• 1 oz freshly grated Parmesan cheese
• 1/4 cup olive oil
• 4 None chicken breasts
• 1 None medium egg
• 3 tbsp all-purpose flour
• 3/4 cup oats
• 3 tbsp breadcrumbs
• 4 tbsp vegetable oil
• None None arugula, to serve

1. To make the pesto, put the basil, parsley, pine nuts, garlic and cheese in a food processor and chop. Add the olive oil and blend to a thick paste. Season with salt and pepper.
2. Cut a deep, horizontal slit in each chicken breast and fill with pesto. Close the slits with toothpicks. Beat the egg on a plate. Put the flour on a second plate and season lightly. Combine the oats and breadcrumbs on a third plate. Coat the chicken breasts in the flour, then the egg and finally in the oat mixture. Heat the oil in a frying pan and gently fry the chicken for about 6 mins on each side until crisped and golden. Remove the toothpicks and serve with the arugula.

basil, parsley, nuts, clove garlic, parmesan cheese, olive oil, chicken breasts, egg, flour, oats, breadcrumbs, vegetable oil, arugula

Taken from recipes-plus.com/api/v2.0/recipes/19798 (may not work)